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Orange Jelly

Name: Orange Jelly
Yield: 8 servings
Ingredients: Make a syrup with one pint of water; one pound sugar; the thin rind of four oranges; two lemons; the juice of five oranges; one pint of jelly; made with two ounces gelatine; dissolved in half a pint of water

From Mrs. Maclurcan's cookery book, 1899

Serves 8

Presented as published in 1899. 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

567Calories

9 gProtein

138 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories567 kcal

Protein8.5 g

Carbohydrates138 g

Fiber6.4 g

Sugars115 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium43 mg

Potassium466 mg

Calcium111 mg

Iron0.9 mg

Magnesium28 mg

Phosphorus50 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C128 mg

Vitamin A23 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.6 mg

Folate74 mcg

Choline29 mg

Caffeine0 mg

Water312 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 106. The excerpt below is the record exactly as published.

orange jelly. Mode.— Fill the mould about half full of jelly, when nearly set lay around the quarters of oranges very neatly, then pour on a little more jelly, allow that to set, then put in another layer of orange quarters, and fill up with jelly ; when quite set turn out and serve. Mandarin oranges are the best for this, and when they are peeled be very careful to remove every scrap of white skin. 646— ORANGE JELLY. Make a syrup with one pint of water and one pound sugar, boil it with the thin rind of four oranges and two lemons. Skim it carefully, then add the juice of five oranges and let it boil about twenty minutes ; skim again and add the juice of a lemon and one pint of jelly (made with two ounces gelatine dissolved in half a pint of water

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