Lemon Jelly, No. I
From The Pattern cook-book, 1890
Serves 3
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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 219. The excerpt below is the record exactly as published.
LEMON JELLY, NO. I. One-half pint of lemon-juice. One lemon (rind, grated). One box of gelatine. One pint of sugar. Two and one-quarter pints of water. Two eggs (whites)
Cook this with the app: pantry check, scaling, and the assistant.