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Orange Jelly

Name: Orange Jelly
Yield: 7 servings
Ingredients: one package of gelatine; one-half pint of cold water; the juice of three lemons; two pounds of sugar; one quart of boiling water; one pint of orange juice

From Temperance cook book, 1887

Serves 7

Eight large oranges usually make it.

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

658Calories

7 gProtein

162 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories658 kcal

Protein6.6 g

Carbohydrates162 g

Fiber2.7 g

Sugars136 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium318 mg

Potassium228 mg

Calcium109 mg

Iron9.5 mg

Magnesium20 mg

Phosphorus41 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate63 mcg

Choline7.2 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 124. The excerpt below is the record exactly as published.

ORANGE JELLY. Soak one package of gelatine in one-half pint of cold water for one hour, add the juice of three lemons, two pounds of sugar, one quart of boiling water; when all are dissolved, add one pint of orange juice

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