Orange Jelly
From Healthful cookery, 1904
Presented as published in 1904. 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
902Calories
2 gProtein
229 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories902 kcal
Protein2.2 g
Carbohydrates229 g
Fiber0.2 g
Sugars222 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.4 mg
Potassium519 mg
Calcium32 mg
Iron0.3 mg
Magnesium31 mg
Phosphorus52 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C99 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 mg
Niacin (B3)0.1 mg
Folate84 mcg
Choline3.2 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 83. The excerpt below is the record exactly as published.
Orange Jelly. — To one cup of orange juice add one cup of sugar, one fourth of a cup of lemon juice, one-half cup of water, and one cup of cooked Gelatine
Cook this with the app: pantry check, scaling, and the assistant.