Orange Jelly

Name: Orange Jelly
Ingredients: I ounce & a quarter of Isinglass; a pint of water; the juice of five large china oranges; the juice of half a lemon; a quarter of a pound of fine sugar

From An old-world recipe book, 1908

Presented as published in 1908. 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

889Calories

8 gProtein

229 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories889 kcal

Protein8.4 g

Carbohydrates229 g

Fiber20 g

Sugars191 g

Total Fat1.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium25 mg

Potassium1552 mg

Calcium405 mg

Iron1.3 mg

Magnesium107 mg

Phosphorus211 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C551 mg

Vitamin A108 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.9 mg

Folate316 mcg

Choline78 mg

Caffeine0 mg

Water1293 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 9. The excerpt below is the record exactly as published.

Orange Jelly Infuse I ounce & a quarter of Isinglass in a pint of water, then add the juice of five large china oranges and the juice of half a lemon or Seville orange paired thin, a quarter of a pound of fine sugar

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