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Orange Gelatine - Mrs. W. F. Jones

Name: Orange Gelatine - Mrs. W. F. Jones
Yield: 4 servings
Ingredients: Pare 6 oranges; % box of Knox's gelatine; 1 cup of cold water; 1 pint or 2 cups of boiling water; 1 cup of white sugar

From San Rafael cook book, 1906, 1906

Serves 4

To make variety, add bananas and pineapple.

Presented as published in 1906. 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

418Calories

7 gProtein

101 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories418 kcal

Protein7.1 g

Carbohydrates101 g

Fiber7.8 g

Sugars76 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium278 mg

Potassium522 mg

Calcium188 mg

Iron8.3 mg

Magnesium36 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C144 mg

Vitamin A30 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate114 mcg

Choline27 mg

Caffeine0 mg

Water390 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.

ORANGE GELATINE— Mrs. W. F. Jones. Pare 6 oranges, cut in thin slices (rejecting the seeds), and lay in a glass dish; dissolve % box of Knox's gelatine in 1 cup of cold water; when dissolved pour over it 1 pint or 2 cups of boiling water, 1 cup of "White suga

Cook this with the app: pantry check, scaling, and the assistant.