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Lemon Jelly
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
641Calories
10 gProtein
152 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein10 g
Carbohydrates152 g
Fiber3.4 g
Sugars102 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium688 mg
Potassium147 mg
Calcium199 mg
Iron20 mg
Magnesium24 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate94 mcg
Choline13 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Lemon Jelly Half a box gelatine or two tablespoon granulated gelatine, half a cup of cold water, two and a half cups boiling- water, one cup sugar, half cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.