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Orange Jelly
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
625Calories
10 gProtein
148 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories625 kcal
Protein9.8 g
Carbohydrates148 g
Fiber2.7 g
Sugars122 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium285 mg
Potassium554 mg
Calcium118 mg
Iron8.5 mg
Magnesium39 mg
Phosphorus74 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate111 mcg
Choline8 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 140. The excerpt below is the record exactly as published.
Orange Jelly. — Soak one-half box Knox's gelatine in half cup cold water, until soft; add one cup boiling water, juice of one lemon, one cup sugar, and one pint orange juice
Cook this with the app: pantry check, scaling, and the assistant.