Orange or Other Fruit Jelly
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Versatile recipe for various fruit jellies.
Presented as published in 1913. 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
809Calories
20 gProtein
184 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories809 kcal
Protein20 g
Carbohydrates184 g
Fiber6.2 g
Sugars136 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium587 mg
Potassium817 mg
Calcium264 mg
Iron17 mg
Magnesium63 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate184 mcg
Choline12 mg
Caffeine0 mg
Water686 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 51. The excerpt below is the record exactly as published.
Orange or Other Fruit Jelly. % oz. or 2 tbsp. granulated gelatine. rind of 1 orange. ¥% cup cold water. juice of 1 lemon. 1 cup boiling water. Y% cup sugar. 1 cup orange or other fruit juice
Cook this with the app: pantry check, scaling, and the assistant.