Orange Jelly
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
1219Calories
9 gProtein
297 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1219 kcal
Protein8.8 g
Carbohydrates297 g
Fiber4 g
Sugars232 g
Total Fat3.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium813 mg
Potassium823 mg
Calcium270 mg
Iron24 mg
Magnesium64 mg
Phosphorus124 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate212 mcg
Choline12 mg
Caffeine0 mg
Water776 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 76. The excerpt below is the record exactly as published.
ORANGE JELLY. y2 box gelatine, or 1 cup sugar. 2 tablespoons granulated \y2 cups orange juice. gelatine. 3 tablespoons lemon juice. y2 cup cold water. il/2 cups boiling water. Soak gelatine in cold water 20 minutes, unless it is the granulated, when it may be moistened 2 minutes, dissolve in boiling water, strain, add to sugar, orange and lemon juice. Turn into moulds and chill. LEMON JELLY. Omit the orange juice from above receipt, use only y2 cup of boiling water and l/> cup lemon juice. Prepare the same way. COFFEE JELLY. l/2 box gelatine — J/2 cup cold water
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