vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Snow Jelly
From The household (of the Detroit free press), 1886
Serves 3
Decorate with pieces of red jelly.
Presented as published in 1886. 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
429Calories
24 gProtein
67 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein24 g
Carbohydrates67 g
Fiber8.1 g
Sugars4.8 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol310 mg
Sodium854 mg
Potassium432 mg
Calcium296 mg
Iron24 mg
Magnesium44 mg
Phosphorus239 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C88 mg
Vitamin A135 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.5 mg
Folate145 mcg
Choline265 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 432. The excerpt below is the record exactly as published.
LEMON SNOW JELLY. Dissolve one box of gelatine in nearly a quart of boiling water, then add the juice of five lemons and enough of sugar to sweeten to taste ; strain and set aside until nearly cool. Beat the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.