Lemon Jelly for Cake

Name: Lemon Jelly for Cake
Ingredients: One cup sugar; one egg; one tablespoonful flour; juice and grated rind of one or two lemons; one cup hot water

From The Elm City cook book, 1896

Presented as published in 1896. 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

874Calories

7 gProtein

207 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories874 kcal

Protein7.2 g

Carbohydrates207 g

Fiber0 g

Sugars201 g

Total Fat5.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium80 mg

Potassium86 mg

Calcium39 mg

Iron1.4 mg

Magnesium11 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline147 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 33. The excerpt below is the record exactly as published.

LEMON JELLY FOR CAKE. One cup sugar, one egg, one tablespoonful flour, juice and grated rind of one or two lemons. Beat well together, then add one cnp hot water

Cook this with the app: pantry check, scaling, and the assistant.