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Orange Jelly
From The household (of the Detroit free press), 1886
Serves 5
Wet molds with cold water before pouring.
Presented as published in 1886. 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
445Calories
2 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein2.1 g
Carbohydrates115 g
Fiber5.4 g
Sugars108 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium385 mg
Calcium89 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate58 mcg
Choline17 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 432. The excerpt below is the record exactly as published.
ORANCE JELLY. Grate the peel of five fine oranges and two lemons into a bowl; squeeze the juice of them into it ; boil one pound of sugar in a quart of water, and, when boiling hard, pour it over two ounces of isinglass
Cook this with the app: pantry check, scaling, and the assistant.