Orange Jelly No. 2

Name: Orange Jelly No. 2
Ingredients: To half a cup of cold water; half a box of gela- tine; a cup of boiling water; half a cup of granulated sugar; a large lemon; a pint of the juice of sour oranges

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Other ways of serving are to cut the oranges in half, take out the fruit carefully, and drop the skins in cold water.

Presented as published in 1895. 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

820Calories

9 gProtein

197 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories820 kcal

Protein8.8 g

Carbohydrates197 g

Fiber5.4 g

Sugars143 g

Total Fat3.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium545 mg

Potassium1104 mg

Calcium228 mg

Iron17 mg

Magnesium74 mg

Phosphorus143 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 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)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate218 mcg

Choline11 mg

Caffeine0 mg

Water835 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 67. The excerpt below is the record exactly as published.

Orange Jelly No. 2. To half a cup of cold water put half a box of gela- tine, set in a warm place till dissolved, then pour over it a cup of boiling water. Put half a cup of granulated sugar on the board and roll a large lemon in it until the oil is extracted from the rind. To a pint of the juice of sour oranges

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