Orange Jelly
From The school kitchen textbook, 1915
If granulated gelatine is used, take two and one half tablespoons for either recipe.
Presented as published in 1915. 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
858Calories
1 gProtein
218 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories858 kcal
Protein1.5 g
Carbohydrates218 g
Fiber0 g
Sugars215 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.9 mg
Potassium333 mg
Calcium22 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate52 mcg
Choline0 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
Orange Jelly I box gelatine. Juice 1 lemon. ^ c. cold water. 1 c. sugar. 1 0. boiling water. 1 pt. orange juice
Cook this with the app: pantry check, scaling, and the assistant.