Orange Jelly
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
It is better to make the jelly the previous day.
Presented as published in 1906. 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
162Calories
14 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein14 g
Carbohydrates25 g
Fiber0 g
Sugars20 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium453 mg
Calcium31 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus52 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate76 mcg
Choline5.5 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 28. The excerpt below is the record exactly as published.
ORANGE JELLY Ingredients : The weight of four Eggs in ; Suet Bread Crumbs Marmalade. 1. Chop the suet, add the bread crumbs and marmalade. 2. Stir in the eggs which must be well beaten. 3. Pour into a greased mould and boil for three hours. 4. Serve with the orange jelly. ORANGE JELLY Ingredients : Half a pint of Orange juice Half an ounce of Leaf Gelatine
Cook this with the app: pantry check, scaling, and the assistant.