Lemon Jelly
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1168Calories
8 gProtein
289 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1168 kcal
Protein7.9 g
Carbohydrates289 g
Fiber5.7 g
Sugars208 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1166 mg
Potassium278 mg
Calcium319 mg
Iron32 mg
Magnesium41 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate153 mcg
Choline19 mg
Caffeine0 mg
Water735 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 47. The excerpt below is the record exactly as published.
Lemon Jelly. Cake. Tea. Lemon Jelly. — Soak % bo.x gelatine in i scant cup water till soft, shave lemon rind thin, steep it with a little stick cinnamon and I pint boiling water lo minutes, then add soaked 'gelatine » i cup sugar
Cook this with the app: pantry check, scaling, and the assistant.