vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Jelly
From The new practical housekeeping, 1890
Serves 7
Eggs may be omitted; jelly must be strained.
Presented as published in 1890. 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
456Calories
19 gProtein
96 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein19 g
Carbohydrates96 g
Fiber6.8 g
Sugars87 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol80 mg
Sodium72 mg
Potassium514 mg
Calcium133 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C146 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate89 mcg
Choline91 mg
Caffeine0 mg
Water528 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 329. The excerpt below is the record exactly as published.
Orange Jelly. — Two quarts water, four ounces gelatine, nine qranges and three lemons, a pound sugar, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.