Orange Jelly
From The child's cookery book, 1900
Presented as published in 1900. 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
790Calories
32 gProtein
179 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein32 g
Carbohydrates179 g
Fiber17 g
Sugars149 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium142 mg
Potassium1339 mg
Calcium366 mg
Iron3.3 mg
Magnesium96 mg
Phosphorus193 mg
Zinc0.9 mg
Copper1.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C479 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate200 mcg
Choline16 mg
Caffeine0 mg
Water1190 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 16. The excerpt below is the record exactly as published.
Orange Jelly Peel the rind off four oranges and a lemon very thinly, so that no white comes off. A very sharp pocket-knife does it better than anything else, but the very greatest care must be taken. Never press hard on the knife; by slightly sawing no 96 - "The Child‘S s Cookery Book pressure is necessary, and no hand need ever be cut in peeling anything if you do not press hard on the knife, as there is no force to make the knife slip. Please make a very careful note of this. Put the rind into a saucepan with one pint of cold water and one ounce of gelatine. Squeeze the juice of the oranges and lemon into a basin with three ounces of sugar
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Cook this with the app: pantry check, scaling, and the assistant.