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Jellied Oranges
From The Twin-city housewife, 1920
Serves 1
Recipe by Mrs. C. L. Carroll.
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
292Calories
25 gProtein
27 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein25 g
Carbohydrates27 g
Fiber4.3 g
Sugars21 g
Total Fat11 g
Saturated Fat6.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Cholesterol36 mg
Sodium53 mg
Potassium400 mg
Calcium134 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C96 mg
Vitamin A110 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate63 mcg
Choline33 mg
Caffeine0 mg
Water189 g
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 before it is thoroughly hard. Let stand on ice, cut in quarters and serve on green leaves. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.