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Orange Jelly
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
519Calories
6 gProtein
126 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein5.6 g
Carbohydrates126 g
Fiber0.8 g
Sugars112 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium149 mg
Potassium298 mg
Calcium59 mg
Iron4.2 mg
Magnesium22 mg
Phosphorus37 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate63 mcg
Choline5.7 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 116. The excerpt below is the record exactly as published.
Orange Jelly. — To one third of a box of gelatine add 254 Delicate Desserts. 255 one cup of cold water, let soak an hour, add half a cup of boiling water, one cup of granulated sugar, one cup of orange juice, the juice of one lemon, and a teaspoon- ful of orange extrac
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