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Lemon Jelly No. 1
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
266Calories
2 gProtein
61 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein1.9 g
Carbohydrates61 g
Fiber0.7 g
Sugars57 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium35 mg
Potassium71 mg
Calcium30 mg
Iron0.4 mg
Magnesium9.9 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline38 mg
Caffeine0 mg
Water530 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 239. The excerpt below is the record exactly as published.
LEMON JELLY. No. 1. Wash and prepare four calf’s feet, place them in four quarts of water, and let them simmer gently five hours. At the expiration of this time take them out and pour the liquid into a vessel to cool ; there should be nearly a quart. When cold, remove every particle of fat, replace the jelly 23 354 CUSTARDS, CREA3IS AND DESSERTS. into the preserving-kettle, and add one pound of loaf sugar, the rind and juice of two lemons ; when the sugar has dissolved, beat two eggs with their shells in one gill of water, which pour into the kettle and boil five minutes, or until perfectly clear ; then add one gill of Madeira wine
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