Lemon or Orange Jelly

Name: Lemon or Orange Jelly
Ingredients: One package of gelatine soaked in two cups of cold water; Two and a half cups of sugar; Juice of four lemons and grated peel of two; Three cups of boiling water; A quarter-teaspoonful powdered cinnamon

From Cookery for beginners, 1884

Do not shake or squeeze the jelly while filtering.

Presented as published in 1884. 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

2672Calories

40 gProtein

652 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories2672 kcal

Protein40 g

Carbohydrates652 g

Fiber19 g

Sugars512 g

Total Fat6.3 g

Saturated Fat0.7 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium1679 mg

Potassium761 mg

Calcium586 mg

Iron51 mg

Magnesium83 mg

Phosphorus175 mg

Zinc1 mg

Copper0.8 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C212 mg

Vitamin A4.1 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate244 mcg

Choline50 mg

Caffeine0 mg

Water936 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 30. The excerpt below is the record exactly as published.

Lemon or Orange Jelly. One package of gelatine soaked in two cups of cold water. Two and a half cups of sugar. Juice of four lemons and grated peel of two (same of oranges). Three cups of boiling water. A quarter-teaspoonful powdered cinnamon

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