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Orange Jelly

Name: Orange Jelly
Yield: 3 servings
Ingredients: every pound of sugar; an ounce isinglass; one pint of orange juice; the juice of one lemon; the yellow rind of two oranges; and one-half lemon

From Dora's cook book, 1888

Serves 3

Presented as published in 1888. 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

727Calories

3 gProtein

185 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories727 kcal

Protein2.8 g

Carbohydrates185 g

Fiber3.4 g

Sugars177 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2.3 mg

Potassium578 mg

Calcium71 mg

Iron0.4 mg

Magnesium33 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C136 mg

Vitamin A13 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate92 mcg

Choline13 mg

Caffeine0 mg

Water295 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 72. The excerpt below is the record exactly as published.

ORANGE JELLY. To every pound of sugar and an ounce isinglass, put one pint of orange juice, and the juice of one lemon, and the yellow rind of two oranges and one-half lemon

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