Plain Lemon Jelly

Name: Plain Lemon Jelly
Ingredients: 2 tablespoons gelatin soaked in 1 cup of cold water; 2½ cups boiling water; 1 cup sugar; ½ to ¾ cup lemon juice; 1 teaspoon salt; a little grated rind

From Foods, their selection and preparation, 1935

This basic recipe can be modified by adjusting the lemon juice and adding fruit juice or pulp.

Presented as published in 1935. 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

1297Calories

24 gProtein

304 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1297 kcal

Protein24 g

Carbohydrates304 g

Fiber7.5 g

Sugars205 g

Total Fat3.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol0 mg

Sodium3711 mg

Potassium304 mg

Calcium406 mg

Iron40 mg

Magnesium48 mg

Phosphorus100 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A0.2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate190 mcg

Choline28 mg

Caffeine0 mg

Water602 g

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 196. The excerpt below is the record exactly as published.

plain lemon jelly, use 2 tablespoons gelatin soaked in J cup of cold water; add to this 2f cups boiling water and 1 cup sugar. When cooled add J to f cup lemon juice, a little grated rind, and J teaspoon salt.

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