Lemon Curd Jelly
|Milk||1 1⁄2 Pint|
|Gelatin||1 Ounce (Light Weight)|
Wash lemons and remove rind in thin strips from two of them.
Infuse rind in the milk with the sugar until the latter is dissolved.
Soak the gelatine in the water and, when soft, stir into the warm milk.
Do not allow the milk with gelatine to boil or curdling may occur.
Strain into a bowl and allow to cool to blood-heat.
Stir in the strained juice of three lemons and mould.
Turn out when set
Serving size: Complete recipe
Calories 1455 Calories from Fat 218
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 13.5 g67.7%
Trans Fat 0 g
Cholesterol 72 mg24%
Sodium 351.1 mg14.6%
Total Carbohydrates 292 g97.2%
Dietary Fiber 11.8 g47.4%
Sugars 264.5 g
Protein 50 g101%
Vitamin A 16.2% Vitamin C 323.4%
Calcium 98.5% Iron 12.9%
*Based on a 2000 Calorie diet