Lemon Jelly
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
814Calories
1 gProtein
213 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein0.6 g
Carbohydrates213 g
Fiber3 g
Sugars204 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium161 mg
Calcium81 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.8 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline6.9 mg
Caffeine0 mg
Water824 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 17. The excerpt below is the record exactly as published.
Lemon Jelly. One-half box gelatine, soaked till soft in cup water; take one pint water and boil an inch piece of stick cinnamon, and the grated rind of two lemons, ten minutes, then add the gelatine, one cup sugar, one-half cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.