Orange Jelly
From The Federation cook book, 1910
Recipe by Mrs. M. B. Danley, Pasadena.
Presented as published in 1910. 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
3684Calories
53 gProtein
976 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories3684 kcal
Protein53 g
Carbohydrates976 g
Fiber229 g
Sugars543 g
Total Fat9.9 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium83 mg
Potassium8206 mg
Calcium3301 mg
Iron20 mg
Magnesium590 mg
Phosphorus741 mg
Zinc5.7 mg
Copper2.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C3588 mg
Vitamin A484 mcg
Vitamin E9 mg
Vitamin K0 mcg
Vitamin B64.6 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)18 mg
Folate1132 mcg
Choline263 mg
Caffeine0 mg
Water4118 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 28. The excerpt below is the record exactly as published.
Orange Jelly Take 12 oranges, grate the rind of 6. Cut the 12 oranges together. Take 7 lemons, grate the rind of 3. peel 4, Cut the 7 lemons with the oranges, cut in small pieces. Measure the fruit. To each cup of fruit put 1 half cup of water. Put on and boil 40 minutes. Set off and stand 24 hours, strained; to each cup of juice and 1 and 1 half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.