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Florida Orange Jelly
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
106Calories
7 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein6.7 g
Carbohydrates22 g
Fiber1.8 g
Sugars19 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium112 mg
Calcium34 mg
Iron0.3 mg
Magnesium9.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A5.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline7.8 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 279. The excerpt below is the record exactly as published.
FLORIDA ORANGE JELLY. Grate the yellow rind of two Florida oranges and two lemons, and squeeze the juice into a porcelain-lined preserving kettle, adding the juice of two more oranges, and removing all the seeds ; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a gill of water, and boil these ingredients together until a rich syrup is formed ; meantime, dissolve two ounces of gelatine in a quart of warm water
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