Orange Jelly
From The St. Mungo cookery book, 1904
This jelly is never cleared as it spoils the flavour.
Presented as published in 1904. 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
894Calories
79 gProtein
155 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories894 kcal
Protein79 g
Carbohydrates155 g
Fiber11 g
Sugars136 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium170 mg
Potassium1134 mg
Calcium234 mg
Iron2.1 mg
Magnesium82 mg
Phosphorus134 mg
Zinc0.5 mg
Copper2.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C299 mg
Vitamin A41 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate197 mcg
Choline68 mg
Caffeine0 mg
Water572 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 48. The excerpt below is the record exactly as published.
ORANGE JELLY. (By kind permission of /. <0 G. Cox, Ltd.). 3 ozs. Cox’s gelatine, i pt. orange juice. ^ pt. water. 3 ozs. loaf sugar. Juice of I lemon. Rind of 2 oranges thinly cut.
Cook this with the app: pantry check, scaling, and the assistant.