Orange Jelly

Name: Orange Jelly
Ingredients: ^ pint orange juice; ^ ,, water; Juice of 1 lemon; Rind of 3 oranges; 3 oz. loaf sugar; 1 J oz. French leaf gelatine

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

1130Calories

47 gProtein

251 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1130 kcal

Protein47 g

Carbohydrates251 g

Fiber58 g

Sugars107 g

Total Fat2.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium109 mg

Potassium1709 mg

Calcium930 mg

Iron5.1 mg

Magnesium162 mg

Phosphorus185 mg

Zinc1.5 mg

Copper1.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C848 mg

Vitamin A113 mcg

Vitamin E1.5 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.1 mg

Folate266 mcg

Choline21 mg

Caffeine0 mg

Water943 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 39. The excerpt below is the record exactly as published.

ORANGE JELLY. ^ pint orange juice. ^ ,, water. Juice of 1 lemon. Rind of 3 oranges. 3 oz. loaf sugar. 1 J oz. French leaf gelatine

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