Quick Lemon Jelly

Name: Quick Lemon Jelly
Ingredients: 1%4 oz. or 2 tbsp. granulated gelatine; 1 inch stick cinnamon; Y% cup cold water; 2 cups boiling water; yellow rind of 1 lemon; 34 cup sugar; ieeeclovies 1% cup lemon juice

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

Serve with cream or liquid custard.

Presented as published in 1913. 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

1168Calories

45 gProtein

256 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1168 kcal

Protein45 g

Carbohydrates256 g

Fiber9 g

Sugars160 g

Total Fat3.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium1168 mg

Potassium543 mg

Calcium404 mg

Iron33 mg

Magnesium65 mg

Phosphorus116 mg

Zinc0.8 mg

Copper1 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C144 mg

Vitamin A0.8 mcg

Vitamin E0.7 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.3 mg

Folate215 mcg

Choline48 mg

Caffeine0 mg

Water852 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 51. The excerpt below is the record exactly as published.

Quick Lemon Jelly. 1%4 oz. or 2 tbsp. granulated gelatine. 1 inch stick cinnamon. Y% cup cold water. 2 cups boiling water. yellow rind of 1 lemon. 34 cup sugar. ieeeclovies 1% cup lemon juice

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