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Orange Jelly

Name: Orange Jelly
Yield: 5 servings
Ingredients: the grated rind of two oranges; one pint of strained juice; a pint and a half of water; one pint of sugar; the juice of two lemons; one package of gelatine; the whites of two eggs

From Miss Parloa's kitchen companion, 1887

Serves 5

Presented as published in 1887. 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

620Calories

11 gProtein

145 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories620 kcal

Protein11 g

Carbohydrates145 g

Fiber3.9 g

Sugars126 g

Total Fat3.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium55 mg

Potassium1378 mg

Calcium154 mg

Iron1.9 mg

Magnesium126 mg

Phosphorus157 mg

Zinc1.6 mg

Copper0.3 mg

Manganese4.6 mg

Vitamin D0.4 mcg

Vitamin C97 mg

Vitamin A40 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate46 mcg

Choline69 mg

Caffeine0 mg

Water296 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 372. The excerpt below is the record exactly as published.

Orange Jelly. Use the grated rind of two oranges and one pint of strained juice, a pint and a half of water, one pint of sugar, the juice of two lemons, one package of gelatine, and the whites of two eggs

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