Orange and Lemon Jelly
From The Times cook book, no. 2, 1905
Serves 2
For lemon jelly, use one pound of sugar, two lemons' rind, juice of six lemons, and one orange.
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
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 136. The excerpt below is the record exactly as published.
ORANGE AND LEMON JELLY. Mrs. Helen M. Magee, 122 North Johnston street. Los Angeles. Cal. — One ounce gelatine, one pint water, one-half pound sugar, thin rind of two oranges, juice of eight navel or- ang
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