Name: Lemon Jelly
Ingredients: 1 pint lemon juice; 2 cups cold water; 3 cups boiling water; 14 box gelatine

Lemon Jelly

Ingredients

1 pint lemon juice
2 cups cold water
3 cups boiling water
14 box gelatine

Directions

1 pint lemon juice. IV^ cups sugar.

By Mary Elizabeth Lyles Wilson (1860–1924). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.