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Orange Jelly
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
636Calories
10 gProtein
150 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein9.8 g
Carbohydrates150 g
Fiber2.1 g
Sugars117 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium419 mg
Potassium440 mg
Calcium140 mg
Iron12 mg
Magnesium35 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate113 mcg
Choline9.6 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 108. The excerpt below is the record exactly as published.
Orange Jelly. % box shredded, or 2 Vo cup cold water, tablespoons granulated, 1^/2 cups boiling water, gelatine. 1 cup sugar. 1% cups orange juice. Juice 1 lemon. Pepare same as lemon jelly. Cut oranges crosswise, and use glass lemon squeezer, and strain the juice through a fine French sieve. Mould, turn on serving- dish, and garnish with candied orange peel. Wine Jelly. % box shredded, or 2 table- 1 cup sugar. spoons granulated, gelatine. Juice 1 orange. V2 cup cold water
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