vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
545Calories
42 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein42 g
Carbohydrates99 g
Fiber5.7 g
Sugars92 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium99 mg
Potassium377 mg
Calcium119 mg
Iron1 mg
Magnesium34 mg
Phosphorus51 mg
Zinc0.2 mg
Copper1.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate69 mcg
Choline29 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 66. The excerpt below is the record exactly as published.
Orang’e Jelly. ioz. Gelatine. Jib. Sugar. ijpts. Water. Rind of 2 Lemons.. 3 Oranges. Jpt. Orange juice (a pint gives still better flavour)
Cook this with the app: pantry check, scaling, and the assistant.