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Jellied Oranges
From Harper's cook book encyclopædia, 1902
Serves 5
Keep shells in cold water until needed.
Presented as published in 1902. 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
562Calories
7 gProtein
139 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein7.1 g
Carbohydrates139 g
Fiber9.7 g
Sugars115 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium221 mg
Potassium700 mg
Calcium208 mg
Iron6.8 mg
Magnesium44 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate138 mcg
Choline35 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 192. The excerpt below is the record exactly as published.
half a box of gelatine. Take ten oranges, and cut from the top of each a round piece large enough to admit a spoon, and remove the pulp with a knife or spoon. Take care not to break the peel. Keep the shells in cold water until they are required. Mince the pulp, removing the seeds and stringy portions. Add two small cupfuls of sugar to the soaked gelatine, the juice of one lemon, and one pint of boiling water. When the sugar and gelatine are entirely dissolved, turn the mixture over the orange-juice and pulp (a little wine may be added if desired
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