Orange Surprise
From Cox's manual of gelatine cookery (copyright), 1938
Variations include using different ice cream and jelly combinations.
Presented as published in 1938. 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
585Calories
2 gProtein
145 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein2.4 g
Carbohydrates145 g
Fiber6.3 g
Sugars104 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium58 mg
Potassium464 mg
Calcium108 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus59 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A20 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate74 mcg
Choline33 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 40. The excerpt below is the record exactly as published.
ORANGE SURPRISE Orange Jelly (Recipe No. 10) Oranges Ice Cream (Recipe No. 153, 154, 155 or 156) Take large oranges
Cook this with the app: pantry check, scaling, and the assistant.