The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Cold Desserts › Lemon Jelly

Lemon Jelly

1/2 box gelatine or 2 tablespoons granulated gelatine 1½ cup cold water 2½ cups boiling water 1 cup sugar 1/2 cup lemon juice Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.

← Cream Whips Orange Jelly →

Lemon Jelly

Read next