Lemon (or Orange) Jelly

Name: Lemon (or Orange) Jelly
Ingredients: Eight Lemons; Half of an ounce of Vegetable Gelatine; Four ounces of Sugar; Two Oranges; Half a pint of Water

From The Apsley cookery book, 1905

Presented as published in 1905. 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

885Calories

24 gProtein

230 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories885 kcal

Protein24 g

Carbohydrates230 g

Fiber31 g

Sugars167 g

Total Fat3.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium52 mg

Potassium1763 mg

Calcium368 mg

Iron5.4 mg

Magnesium106 mg

Phosphorus184 mg

Zinc0.8 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C616 mg

Vitamin A48 mcg

Vitamin E1.8 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate200 mcg

Choline76 mg

Caffeine0 mg

Water1263 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 60. The excerpt below is the record exactly as published.

Lemon (or Orange) Jelly. Ingredients . Eight Lemons. Half of an ounce of Vegetable Gelatine. Four ounces of Sugar. Two Oranges. Half a pint of Water

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