vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange and Lemon Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
622Calories
11 gProtein
134 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein11 g
Carbohydrates134 g
Fiber4.6 g
Sugars127 g
Total Fat7.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium109 mg
Potassium419 mg
Calcium110 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus175 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C98 mg
Vitamin A135 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate81 mcg
Choline234 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 89. The excerpt below is the record exactly as published.
red rinds of three oranges and two lemons, and boil again for a shoi't time. Move it off the fire, let it cool a little, then mix in the juice of the oranges and lemons, Jib. of crushed loaf sugar, and the well-whisked whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.