Orange Jelly
From The Apsley cookery book, 1905
Although not stiff enough to set well in a mould, it is much nicer than if more gelatine were added.
Presented as published in 1905. 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
1872Calories
25 gProtein
477 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1872 kcal
Protein25 g
Carbohydrates477 g
Fiber63 g
Sugars408 g
Total Fat3.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium5 mg
Potassium4735 mg
Calcium1043 mg
Iron3.5 mg
Magnesium270 mg
Phosphorus370 mg
Zinc1.9 mg
Copper1.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1394 mg
Vitamin A278 mcg
Vitamin E4.8 mg
Vitamin K0.3 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)7.2 mg
Folate779 mcg
Choline218 mg
Caffeine0 mg
Water2289 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 65. The excerpt below is the record exactly as published.
Orange Jelly. Ingredients. Fourteen Oranges. I Half an ounce of Agar Agar. Six ounces of loaf Sugar. | One or two Lemons
Cook this with the app: pantry check, scaling, and the assistant.