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Orange Jelly
From The white ribbon cook book, 1894
Serves 6
Cider or other fruit juice may be substituted for the oranges and lemons.
Presented as published in 1894. 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
518Calories
9 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein8.5 g
Carbohydrates125 g
Fiber7 g
Sugars93 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium372 mg
Potassium417 mg
Calcium187 mg
Iron11 mg
Magnesium32 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C113 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate102 mcg
Choline23 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.
Orange Jelly — Put 1 package of gelatine to soak m 1 pint of cold water; when it is dissolved add 2 pints of boiling water and juice of % dozen oranges and 2 lemons, as well as 1 pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.