Orange Jelly

Name: Orange Jelly
Ingredients: 1/2 oz. gelatine; thin rind of 3 oranges; 1 pint water; 1/2 pint orange-juice; 3 oz. loaf sugar; the juice of 2 lemons

From Berridge House recipe book, 1910

Presented as published in 1910. 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

1057Calories

23 gProtein

258 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1057 kcal

Protein23 g

Carbohydrates258 g

Fiber58 g

Sugars110 g

Total Fat2.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium61 mg

Potassium1810 mg

Calcium927 mg

Iron4.9 mg

Magnesium164 mg

Phosphorus182 mg

Zinc1.6 mg

Copper1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C887 mg

Vitamin A113 mcg

Vitamin E1.7 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.1 mg

Folate278 mcg

Choline16 mg

Caffeine0 mg

Water1268 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 46. The excerpt below is the record exactly as published.

Orange Jelly f- oz. gelatine soaked in thin rind of 3 oranges, pint water, \ pint orange-juice and 3 oz. loaf sugar, the juice of 2 lemons

Cook this with the app: pantry check, scaling, and the assistant.