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Orange Jelly (Gelee d'Oranges)
From The Swedish, French, American cook book, 1918
Serves 6
Serve with sweetened whipped cream.
Presented as published in 1918. 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
135Calories
5 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein4.7 g
Carbohydrates31 g
Fiber2.9 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium219 mg
Calcium53 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline12 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 487. The excerpt below is the record exactly as published.
range Jelly (Ge/ee d’ Oranges) Wash four good-sized oranges. Peel thin slices from the rind of two, put in a saucepan with a small package Cox’s gelatine, two cups water, and half cup sugar
Cook this with the app: pantry check, scaling, and the assistant.