Orange Jelly
From Science of food & cookery, 1921
Presented as published in 1921. 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
328Calories
2 gProtein
81 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein2.3 g
Carbohydrates81 g
Fiber0.3 g
Sugars72 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium548 mg
Calcium31 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus54 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate90 mcg
Choline4.8 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 116. The excerpt below is the record exactly as published.
ORANGE JELLY I cup orange juice J4 cup water 6 tablespoons lemon juice y$ cup sugar % cup vegetable jelly Dissolve the sugar in the fruit juice and water, and add the hot jelly. Mix well, pour into wetted molds, and let set. LEMON JELLY YT. cup lemon juice iJ4 CUPS water Y$ cup sugar 2/s cup vegetable jelly
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