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Jellied Oranges
From Miss Parloa's kitchen companion, 1887
Serves 6
A quicker method is to place oranges in a dish and pour jelly over.
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
438Calories
7 gProtein
104 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories438 kcal
Protein6.6 g
Carbohydrates104 g
Fiber7.2 g
Sugars91 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium506 mg
Potassium547 mg
Calcium131 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate48 mcg
Choline28 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 376. The excerpt below is the record exactly as published.
Jellied Oranges. Eight large Florida oranges, a package of gelatine, a pint of sugar, a pint of sherry, three lemons, and a quart of water
Cook this with the app: pantry check, scaling, and the assistant.