Orange Jelly for Invalids

Name: Orange Jelly for Invalids
Ingredients: One oz. isinglass; 4 oranges; 4 teaspoonfuls of sugar; a little piece of cinnamon; a slice of lemon

From Hilda's diary of a Cape housekeeper, 1902

Presented as published in 1902. 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

448Calories

8 gProtein

116 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories448 kcal

Protein7.9 g

Carbohydrates116 g

Fiber20 g

Sugars90 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium84 mg

Potassium1457 mg

Calcium314 mg

Iron1.3 mg

Magnesium82 mg

Phosphorus120 mg

Zinc0.6 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C436 mg

Vitamin A80 mcg

Vitamin E1.4 mg

Vitamin K0.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate227 mcg

Choline66 mg

Caffeine0 mg

Water714 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 112. The excerpt below is the record exactly as published.

range Jelly (for invalids). — One oz. isinglass dissolved in just enough water to cover it, grated rind of 4 oranges, 4 teaspoonfuls of sugar (grate the rind on the sugar). Mix with isinglass, simmer over a slow fire with the strained orange juice, tumblerfuls ; a little piece of cinnamon and a slice of lemon

Cook this with the app: pantry check, scaling, and the assistant.