Lemon Jelly.
A dish built around gelatine and lemon juice.
Ingredients
US
Metric
- 1/2 package of gelatine
- 1 gill of cold water
- 1 gill of lemon juice
- 470 ml boiling water
- 240 ml sugar
- A few strips of the thin yellow rind of a lemon
Steps
- Soak the gelatine for two hours in the cold water. Pour the pint of boiling water on the lemon rind and let it stand for two hours. At the end of that time place on the fire; and when it boils pour it over the soaked gelatine. Now add the sugar, and, placing the bowl in a pan of boiling water, stir until the liquid is clear. Strain through a coarse napkin, and, turning into a mould, set away to harden.
- In hot weather be generous in the measure of gelatine.
Nutrition (estimated, per serving)
| Calories | 414 |
|---|---|
| Protein | 0.4 g |
| Fat | 0.3 g |
| Carbs | 108.4 g |
| Fiber | 0.4 g |
| Sodium | 2 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States