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Jelly in Oranges
From Miss Parloa's kitchen companion, 1887
Serves 1
Garnish with green leaves or ferns for decoration.
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
70Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0.3 g
Sugars12 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium19 mg
Calcium5 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline2.6 mg
Caffeine0 mg
Water7.6 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 371. The excerpt below is the record exactly as published.
Jelly in oranges is a dainty dish. Cut a piece from the end of the orange
Cook this with the app: pantry check, scaling, and the assistant.