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Orange Jelly

Name: Orange Jelly
Yield: 2 servings
Ingredients: One-half box gelatine; one-half cup cold water; one cup boiling water; Juice one lemon; one cup of sugar; one pint of orange juice

From The New century cook book, 1899

Serves 2

Presented as published in 1899. 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

625Calories

10 gProtein

148 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories625 kcal

Protein9.8 g

Carbohydrates148 g

Fiber2.7 g

Sugars122 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium285 mg

Potassium554 mg

Calcium118 mg

Iron8.5 mg

Magnesium39 mg

Phosphorus74 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C102 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate111 mcg

Choline8 mg

Caffeine0 mg

Water418 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 118. The excerpt below is the record exactly as published.

Orange Jelly. One-half box gelatine, one-half cup cold water, one cup boiling water. Juice one lemon, one cup of sugar, one pint of orange juice

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