Orange Jelly

Name: Orange Jelly
Ingredients: Same as above; use the rind and juice of two oranges; and the juice of four or six lemons

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

58Calories

2 gProtein

19 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories58 kcal

Protein2.2 g

Carbohydrates19 g

Fiber5.6 g

Sugars5 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium32 mg

Potassium285 mg

Calcium80 mg

Iron1.2 mg

Magnesium25 mg

Phosphorus32 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water1123 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 24. The excerpt below is the record exactly as published.

ORANGE JELLY. Same as above; use the rind and juice of two oranges and the juice of four or six lemons

Cook this with the app: pantry check, scaling, and the assistant.