Orange Jelly
From Wholesome cookery, 1887
Another way: The juice of 8 oranges, rinds and juice of 2 lemons, rinds of 2 oranges.
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
1396Calories
28 gProtein
341 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1396 kcal
Protein28 g
Carbohydrates341 g
Fiber24 g
Sugars313 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium60 mg
Potassium1780 mg
Calcium414 mg
Iron1.8 mg
Magnesium108 mg
Phosphorus150 mg
Zinc0.7 mg
Copper1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C532 mg
Vitamin A100 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate287 mcg
Choline89 mg
Caffeine0 mg
Water1346 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 53. The excerpt below is the record exactly as published.
Orange Jelly. Three-quarters of an ounce of gelatine, dissolved in 1 pint of water. Rub half a pound of sugar on the rinds of 5 oranges and 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.