Lemon Jelly No. 1 (Without Gelatine)
From Fruit recipes, 1907
Serves 8
Best managed in small quantities.
Presented as published in 1907. 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
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 81. The excerpt below is the record exactly as published.
LEMON JELLY No. 1 (Without Gelatine) It is usually considered impossible to make lemon jelly without gelatine but by the following process the appar- ently impossible may be achieved. Small quantities are best managed and most successful in results. Slice four lemons very thin and cover (in granite kettle) with two quarts of cold water. Cook down to one-half the quantity and strain, squeezing skin and pulp as well as juice through a coarse cheesecloth bag. Cook again and when at boil- ing point strain a second time but through a fine bag. Re- turn juice to kettle and after ten minutes’ simmering add hot sugar in proportion of one heaping pint to one scant pint of juice
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