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Orange Jelly
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
874Calories
2 gProtein
228 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories874 kcal
Protein1.6 g
Carbohydrates228 g
Fiber7.5 g
Sugars147 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium175 mg
Potassium309 mg
Calcium23 mg
Iron2.5 mg
Magnesium18 mg
Phosphorus33 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C50 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate48 mcg
Water153 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.
Orange Jelly 2 cupfuls orange pectin 2 cupfuls orange juice 2 cupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.