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Orange Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Very good Jelly is made with fruit syrup. If this cannot be had, use jam instead, reckoning half a pound of jam as equal to a gill and a half of syrup.
Presented as published in 1898. 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
448Calories
18 gProtein
97 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein18 g
Carbohydrates97 g
Fiber0 g
Sugars94 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium116 mg
Potassium65 mg
Calcium25 mg
Iron0.3 mg
Magnesium9.1 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.4 mcg
Choline8.2 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 325. The excerpt below is the record exactly as published.
Orange Jelly gradmally. In making Jelly flavoured with wine or liqueur many cooks add the flavouring after the Jelly has been strained and cooled, so as to avoid any risk of cloudiness. Allow a quarter of a pint of flavouring. For Jelly with fresh fruit, lemon-juice is the best flavouring. Allow a quarter of a pint of it to three-quarters of a pint of fruit- juice, and a pint of water. Six to eight ounces of sugar will be ORANGE JELLY 47i wanted according to the fruit used, and an ounce and a half of gelatine
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