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Orange Jelly
From Kirmess cook book, 1907
Serves 6
This jelly may be used to fill orange baskets.
Presented as published in 1907. 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
119Calories
8 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein7.8 g
Carbohydrates21 g
Fiber0.6 g
Sugars11 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium104 mg
Potassium280 mg
Calcium43 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate57 mcg
Choline5.9 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 169. The excerpt below is the record exactly as published.
ORANGE JELLY. Miss Rita Gray, New York, Dissolve one ounce and a half of Cox's gelatine in a scant half pint of boiling water, then strain. Mix three tea- cups of orange juice with one teacup of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.