Orange Jelly

Name: Orange Jelly
Ingredients: two tablespoons of gelatin; one half cup of cold water; two cups of boiling water; one cup of sugar; one and one half cups orange juice; three tablespoons lemon juice

From Principles of cooking, 1914

Presented as published in 1914. 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

1361Calories

25 gProtein

316 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1361 kcal

Protein25 g

Carbohydrates316 g

Fiber5.3 g

Sugars232 g

Total Fat4.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium1113 mg

Potassium858 mg

Calcium354 mg

Iron32 mg

Magnesium75 mg

Phosphorus146 mg

Zinc0.6 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate249 mcg

Choline21 mg

Caffeine0 mg

Water874 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.

Orange Jelly. — Soak two tablespoons of gelatin in one half cup of cold water for ten minutes. Pour over this slowly two cups of boiling water, and stir until dissolved. Add one cup of sugar, one and one half cups orange juice, and three tablespoons lemon juice

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