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Orange Jelly

Name: Orange Jelly
Yield: 4 servings
Ingredients: One box of gelatine; one pint of orange juice; the juice of a lemon; one pint of sugar; a pint and a half of boiling water; half a pint of cold water; the white and shell of an egg

From Miss Parloa's new cook book and marketing guide, 1880

Serves 4

A pretty way to mould this jelly is to fill the mould to the depth of two inches with liquid jelly, and, when this is hardened, put on a layer of oranges, divided into eighths; to pour on a little more jelly, to set the fruit, and then fill up with jelly. Keep in the ice chest for six or eight hours.

Presented as published in 1880. 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

614Calories

11 gProtein

141 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories614 kcal

Protein11 g

Carbohydrates141 g

Fiber2 g

Sugars111 g

Total Fat2.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol47 mg

Sodium436 mg

Potassium293 mg

Calcium138 mg

Iron12 mg

Magnesium27 mg

Phosphorus75 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C38 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate91 mcg

Choline44 mg

Caffeine0 mg

Water322 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 153. The excerpt below is the record exactly as published.

Orange Jelly. One box of gelatine, one pint of orange juice, the juice of a lemon, one pint of sugar, a pint and a half of boiling water, half a pint of cold water, the white and shell of an egg

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