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Orange Jelly - Mrs. Frances C. White
From San Rafael cook book, 1906, 1906
Serves 6
Fill orange skins with jelly and serve.
Presented as published in 1906. 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
502Calories
7 gProtein
101 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein6.9 g
Carbohydrates101 g
Fiber5.2 g
Sugars84 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium192 mg
Potassium351 mg
Calcium128 mg
Iron5.6 mg
Magnesium25 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate77 mcg
Choline19 mg
Caffeine0 mg
Alcohol12 g
Water324 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 62. The excerpt below is the record exactly as published.
ORANGE JELLY — Mrs. Frances C. White. 6 large deep colored oranges, juice of all, grated peel of one; 2 lem- ons, juice of both and peel of one; 1 glass best brandy; 1 package of gelatine soaked in 2 cups of water; 1 pint of boiling water; 2 cups sugar
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