Lemon Jelly
A dish — box gelatine or 2 tablespoons granulated gelatine and sugar carry it.
Ingredients
US
Metric
- ½ box gelatine or 2 tablespoons granulated gelatine
- 120 ml cold water
- 590 ml boiling water
- 240 ml sugar
- 120 ml lemon juice
Steps
- Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.
Nutrition (estimated, per serving)
| Calories | 400 |
|---|---|
| Protein | 0.2 g |
| Fat | 0.1 g |
| Carbs | 104.2 g |
| Fiber | 0.2 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States