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Orange Jelly

Name: Orange Jelly
Yield: 4 servings
Ingredients: one box of Coxe's gelatine; one pint of cold water; one pint of boiling water; one pound of sugar; one pint of sour orange juice

From The new home cook book, 1896

Serves 4

Presented as published in 1896. 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

605Calories

8 gProtein

146 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories605 kcal

Protein8.1 g

Carbohydrates146 g

Fiber1.7 g

Sugars124 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium289 mg

Potassium254 mg

Calcium263 mg

Iron8.2 mg

Magnesium24 mg

Phosphorus40 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C41 mg

Vitamin A140 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate57 mcg

Choline13 mg

Caffeine0 mg

Water322 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 106. The excerpt below is the record exactly as published.

OEANGE JELLY. From *' In the Kitchen." One box of Coxe's gelatine soaked one hour m one pint of cold water ; add one pint of boiling water, one pound of sugar, and one pint of sour orange juice

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