Orange Jelly
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1942Calories
59 gProtein
438 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1942 kcal
Protein59 g
Carbohydrates438 g
Fiber2.6 g
Sugars402 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium678 mg
Potassium82 mg
Calcium198 mg
Iron17 mg
Magnesium32 mg
Phosphorus58 mg
Zinc0.4 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate83 mcg
Choline31 mg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 32. The excerpt below is the record exactly as published.
one-half cup gelatine in one cup cold water; after standing one-half hour add a cup boiling water; drain this into the juice of twelve oranges, juice and grated rind of two lemons; sweeten with about two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.