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Orange Jelly
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
652Calories
5 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein4.7 g
Carbohydrates167 g
Fiber8.1 g
Sugars141 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.5 mg
Potassium960 mg
Calcium150 mg
Iron1.3 mg
Magnesium51 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C208 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate93 mcg
Choline25 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 106. The excerpt below is the record exactly as published.
Orange Jelly. Four Seville oranges, two sweet oranges, three lemons, two ounces of isinglass, and three quarters of a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.