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Lemon Jelly, No. 2

Name: Lemon Jelly, No. 2
Yield: 2 servings
Ingredients: One-half box of gelatine; One-half pint of cold water; One pint of boiling water; One cupful of sugar; Two lemons (juice)

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

583Calories

9 gProtein

138 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories583 kcal

Protein9.1 g

Carbohydrates138 g

Fiber2.6 g

Sugars101 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium555 mg

Potassium67 mg

Calcium159 mg

Iron16 mg

Magnesium17 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate66 mcg

Choline8.6 mg

Caffeine0 mg

Water311 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 220. The excerpt below is the record exactly as published.

LEMON JELLY, NO. 2. One-half box of gelatine. One-half pint of cold water. One pint of boiling water. One cupful of sugar. Two lemons (juice)

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