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Mock Lemon Jelly
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
527Calories
5 gProtein
123 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein5 g
Carbohydrates123 g
Fiber3.5 g
Sugars68 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium718 mg
Potassium91 mg
Calcium204 mg
Iron21 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate85 mcg
Choline8.2 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 307. The excerpt below is the record exactly as published.
MOCK LEMON JELLY.— To 4 cups boiling water add 1 small teacup of sugar, and 5 tablespoons of vinegar, or less if very strong; boil 2 or 3 minutes and stir in 2 level tablespoons of corn-starch dis- solved in cold water; boil 2 minutes and add 2 teaspoons lemon extract
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