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Lemon Jelly No. 2 (With Gelatine)
From Fruit recipes, 1907
Serves 5
May be more tart; adjust sugar as needed.
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
Nutrition per serving
490Calories
8 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein8.2 g
Carbohydrates118 g
Fiber4.3 g
Sugars82 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium446 mg
Potassium164 mg
Calcium148 mg
Iron13 mg
Magnesium20 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate61 mcg
Choline11 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 5 servings.
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. 2 (With Gelatine) Soak one box of gelatine (American brands preferably) in one pint of cold water for an hour, when add one quart of boiling water and two cups of sugar. Stir until gelatine is thoroughly dissolved. When cool add the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.