Lemon Jelly

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ box gelatine or tablespoons granulated gelatine.
  • ½ cup cold water.
  • cups boiling water.
  • 1 cup sugar.
  • ½ cup lemon juice.

Method

Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.