Lemon Jelly
Ingredients
- ½ box gelatine or
- 2 tablespoons granulated gelatine
- ½ cup cold water
- 2½ cups boiling water
- 1 cup sugar
- ½ cup 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.
More recipes with gelatin or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.