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Orange Jelly
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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
611Calories
9 gProtein
116 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein9.5 g
Carbohydrates116 g
Fiber3.2 g
Sugars109 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium220 mg
Calcium53 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A0.5 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline2.6 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.
ORANGE JELLY. Take one lemon and the juice of one orange, one large cupful of white sugar, and the yelks of two eggs beaten very light
Cook this with the app: pantry check, scaling, and the assistant.