vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orajige Jelly
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
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
143Calories
10 gProtein
22 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein9.9 g
Carbohydrates22 g
Fiber0.6 g
Sugars11 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium128 mg
Potassium303 mg
Calcium52 mg
Iron3.1 mg
Magnesium21 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C54 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate65 mcg
Choline55 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 173. The excerpt below is the record exactly as published.
Orajige Jelly Dissolve one ounce and a half of gelatine in a scant half pint of boiling water, then strain. Mix three teacups of orange juice with one teacup of lemon juice, strain, and add to the gelatine. Sweeten to taste with loaf sugar and boil five or ten minutes. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.