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Orange Jelly

Name: Orange Jelly
Yield: 6 servings
Ingredients: half a pint of water; one ounce of isinglass; a piece of loaf sugar; the rind of one lemon; the rind of two oranges; the juice of five or six oranges

From Cassell's dictionary of cookery, 1892

Serves 6

Presented as published in 1892. 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

152Calories

2 gProtein

37 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories152 kcal

Protein2.4 g

Carbohydrates37 g

Fiber8.1 g

Sugars17 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.1 mg

Potassium429 mg

Calcium134 mg

Iron0.7 mg

Magnesium32 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C149 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate64 mcg

Choline1.4 mg

Caffeine0 mg

Water229 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1807. The excerpt below is the record exactly as published.

Orange Jelly.— TJae ozdy half a pint of water to one ounce of isinglass, and proceed as in the recijDO Isinglass Jelly. Then rub the rinds of one lemon and of two oranges on a piece of loaf sugar, which must be scraped off into a basin, SIC (877) SIL in which the juice of the lemon and the juice of five or six oranges

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