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Orange Jelly
From The complete cook book, 1900
Serves 2
Can add brandy for flavor.
Presented as published in 1900. 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
645Calories
15 gProtein
148 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein15 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
Sodium298 mg
Potassium555 mg
Calcium121 mg
Iron8.6 mg
Magnesium40 mg
Phosphorus76 mg
Zinc0.2 mg
Copper0.4 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
Folate113 mcg
Choline10 mg
Caffeine0 mg
Water419 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.
orange jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. When ready to serve, put a spoon- ful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves. ORANGE BASKETS (No. 2). With a vegetable cutter cut out several small por- tions of the peel in the basket and handle, to give an open-work effect, and fill with a mixture of orange, wine, and lemon jelly, cut into inch dice and pile lightly in the baskets. Or the baskets may be filled with Bavarian cream. 256 The Complete Cook Book. ORANGE JELLY. One-box gelatine, one-half cup cold water, one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice
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