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Lemon Jelly with Brandy

Name: Lemon Jelly with Brandy
Yield: 1 servings
Ingredients: 1 pint of boiling water; sweeten to taste with caster sugar; the juice of a lemon; 2 liqueur-glassfuls of brandy; the whites of two eggs beaten to a stiff froth; the peel of half a lemon

From The encyclopaedia of practical cookery, 1892

Serves 1

Presented as published in 1892. 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

661Calories

22 gProtein

94 gCarbs

12 gFat

Full nutrition (35 nutrients)

Calories661 kcal

Protein22 g

Carbohydrates94 g

Fiber13 g

Sugars5.4 g

Total Fat12 g

Saturated Fat3.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol372 mg

Sodium1222 mg

Potassium485 mg

Calcium452 mg

Iron35 mg

Magnesium56 mg

Phosphorus288 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C118 mg

Vitamin A163 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.3 mg

Folate192 mcg

Choline316 mg

Caffeine0 mg

Alcohol17 g

Water624 g

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 161. The excerpt below is the record exactly as published.

1 pint of boiling water, sweeten to taste with caster sugar, mix with it the juice of a lemon, 2 liqueur-glassfuls of brandy, and the whites of two eggs beaten to a stiff froth, and whisk the whole over the fire until boiling. Put the peel of half a lemon

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