Lemon Jelly

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¼ box of strip gelatine, or
  • 1¼ tablespoons granulated gelatine
  • ¼ cup cold water
  • 3 tablespoons lemon juice
  • ½ cup sugar
  • 1 cup boiling water


Soak the gelatine in the cold water 15 minutes for strip gelatine; 1 minute for granulated gelatine; dissolve in the boiling water. Add the sugar and lemon juice. When the sugar is dissolved, strain through a cheese cloth into moulds or glasses which have been wet in cold water. Chill and serve; cut in cubes, or pour into lemon shells, cut in half lengthwise; when hard cut in half lengthwise again, to represent lemons cut into quarters, or pour into ring moulds and serve as a border to any salad.

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