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Orange Jelly
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
146Calories
2 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein2.2 g
Carbohydrates32 g
Fiber0.1 g
Sugars28 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol28 mg
Sodium21 mg
Potassium15 mg
Calcium6.7 mg
Iron0.5 mg
Magnesium1.8 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.8 mcg
Choline12 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 257. The excerpt below is the record exactly as published.
ORANGE JELLY. Use the juice and rind of two oranges, one-half teacupful of sugar, enough water to dissolve one and one-half teaspoonfuls of gelatine
Cook this with the app: pantry check, scaling, and the assistant.