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Jellied Oranges
From The Twin-city housewife, 1920
Serves 4
Whipped cream can be added on top.
Presented as published in 1920. 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
42Calories
6 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein5.8 g
Carbohydrates5.3 g
Fiber1.1 g
Sugars4.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium82 mg
Calcium21 mg
Iron0.1 mg
Magnesium5.9 mg
Phosphorus8.7 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline6.2 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 47. The excerpt below is the record exactly as published.
Jellied Oranges Cut off a small portion of the ends of oranges, scoop out pulp and fill with orange or fruit gelatine
Cook this with the app: pantry check, scaling, and the assistant.