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Lemon Jelly (Gelee de Citrons)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with whipped cream in the center.
Presented as published in 1918. 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
417Calories
13 gProtein
92 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein13 g
Carbohydrates92 g
Fiber8.1 g
Sugars80 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium41 mg
Potassium225 mg
Calcium111 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A2.5 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline14 mg
Caffeine0 mg
Alcohol4.6 g
Water495 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 486. The excerpt below is the record exactly as published.
Lemon Jelly (Gelee de Citrons ) Put in a saucepan one small package Cox’s gelatine with three cups water, three-quarters cup sugar, two tablespoons brandy, juice of two lemons (strained) and the rind of one
Cook this with the app: pantry check, scaling, and the assistant.