Orange Jelly
From Home cookery, 1898
Presented as published in 1898. 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
305Calories
17 gProtein
59 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein17 g
Carbohydrates59 g
Fiber2.8 g
Sugars42 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium44 mg
Potassium1046 mg
Calcium94 mg
Iron1.1 mg
Magnesium67 mg
Phosphorus115 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate158 mcg
Choline11 mg
Caffeine0 mg
Water999 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 54. The excerpt below is the record exactly as published.
Water f pint. Rinds of lemons 2. Lemon juice ^ pint. Lump sugar J lb., or to taste. Gelatine oz. Whites and shells of 2 eggs. Cochineal to colour. Put the water, wine, lemon rinds, juice, sugar, and gelatine, into a bright saucepan, and proceed as for lemon jelly. A few drops of cochineal are added to colour the jelly, which should be moulded in a china mould to keep it a good colour. Maraschino Jelly- Maraschino 4 tablespoonfuls. Water 1^ pints. Lump sugar to taste. Whites and shells of 2 eggs. Juice of 2 lemons. Gelatine il oz. Put the lemon juice, water, sugar, whites and shells, and gelatine into a saucepan, and clear as in lemon jelly. After the jelly has been strained add the maraschino, and mould when cool. Orange Jelly. Orange juice i pint. Water i pint. Juice of I lemon. Lump sugar to taste. Gelatine oz.
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Cook this with the app: pantry check, scaling, and the assistant.