Orange Jelly

Name: Orange Jelly
Ingredients: Put one pint of cold water; one-half box of Cox's gelatine; two cups of sugar; the juice of one lemon; one orange; one pint of boiling water

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

2012Calories

10 gProtein

507 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2012 kcal

Protein10 g

Carbohydrates507 g

Fiber12 g

Sugars420 g

Total Fat4.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium1115 mg

Potassium573 mg

Calcium424 mg

Iron33 mg

Magnesium62 mg

Phosphorus124 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.8 mg

Folate184 mcg

Choline17 mg

Caffeine0 mg

Water1102 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 67. The excerpt below is the record exactly as published.

Orange Jelly. Put one pint of cold water on one-half box of Cox's gelatine; soak until dissolved; add two cups of sugar, The Queen Cook Book 175 the juice of one lemon and one orange, strained, one pint of boiling water

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