Lemon Jelly from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Grate three or four lemons into a pound of refined sugar, and press out the juice. Then boil one-half a can of gelatine (see Calf’s Foot Jelly) — in one quart of water, and when reduced to...
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Cooking tools:
- Grater
- Citrus press
- Mixing bowl
- Measuring cup
- Pot
- Stove
- Glass
- Porcelain dish
Ingredients
- 4 Lemons
- 1½ Cupfuls of Gelatine
- A Quart of Water
- 2 Cupfuls of Sugar
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