Plain Lemon Jelly

Name: Plain Lemon Jelly
Ingredients: To each quart of water; three ounces of isinglass; three-quarters of a pound of sugar; the rind of two lemons; the juice of four or six to each quart; two whole eggs broken with the shell and beaten with a little water

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

1627Calories

19 gProtein

395 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1627 kcal

Protein19 g

Carbohydrates395 g

Fiber17 g

Sugars355 g

Total Fat12 g

Saturated Fat3.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol372 mg

Sodium186 mg

Potassium982 mg

Calcium244 mg

Iron5.5 mg

Magnesium70 mg

Phosphorus294 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C318 mg

Vitamin A166 mcg

Vitamin E2 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.7 mg

Folate113 mcg

Choline325 mg

Caffeine0 mg

Water1556 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 24. The excerpt below is the record exactly as published.

To each quart of water use three ounces of isinglass In summer; in winter two ounces will be sufficient; add three-quarters of a pound of sugar, the rind of two lemons and the juice of tour or six to each quart, two whole eggs broken with the shell and beaten with a little water

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