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Orange Jelly
From The new Annie Dennis cook book, 1905
Serves 6
Lemons can be used similarly.
Presented as published in 1905. 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
300Calories
2 gProtein
78 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories300 kcal
Protein2.2 g
Carbohydrates78 g
Fiber6.7 g
Sugars68 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium489 mg
Calcium84 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate54 mcg
Choline21 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 24. The excerpt below is the record exactly as published.
Orange Jelly Boil the pulp and juice of six oranges, with six large apples and one pint of water, until the apples are tender; strain in a flannel bag, add one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.