Lemon Milk Jelly

Name: Lemon Milk Jelly
Ingredients: 1 on. gelatine; S lb. loaf sugar.; 2 eggs.; I pint new milk.; 2 lemons.

From The St. Mungo cookery book, 1904

Recipe by Miss A. M. Bell, Balerno.

Presented as published in 1904. 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

1169Calories

39 gProtein

245 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1169 kcal

Protein39 g

Carbohydrates245 g

Fiber5.6 g

Sugars232 g

Total Fat11 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium204 mg

Potassium423 mg

Calcium126 mg

Iron3.4 mg

Magnesium35 mg

Phosphorus241 mg

Zinc1.5 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate78 mcg

Choline315 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 48. The excerpt below is the record exactly as published.

LEMON MILK JELLY. 1 on. gelatine, S lb. loaf sugar. 2 eggs. I pint new milk. 2 lemons.

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