Orange Jelly
From Liverpool School of Cookery recipe 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
1269Calories
41 gProtein
290 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1269 kcal
Protein41 g
Carbohydrates290 g
Fiber13 g
Sugars277 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium93 mg
Potassium991 mg
Calcium249 mg
Iron1.1 mg
Magnesium66 mg
Phosphorus92 mg
Zinc0.5 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate175 mcg
Choline62 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 42. The excerpt below is the record exactly as published.
Orange Jelly. 3 oranges and 1 lemon. I £ oz. gelatine. ^ pint water. j J lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.