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Very Fine Orange Jelly
From Modern cookery, in all its branches, 1884
Serves 6
The jelly can be improved by clarifying the isinglass and boiling the fruit rinds in syrup.
Presented as published in 1884. 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
477Calories
4 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein3.9 g
Carbohydrates124 g
Fiber9.6 g
Sugars106 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.9 mg
Potassium664 mg
Calcium167 mg
Iron1 mg
Magnesium44 mg
Phosphorus89 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C239 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate121 mcg
Choline32 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 409. The excerpt below is the record exactly as published.
VERY FINE ORANGE JELLY. (Sussex Place Receipt.) On two ounces and a half of the finest isinglass, pour a full but an exact pint of spring water ; press down the isinglass and turn it over until the whole is well moistened ; then place it over a gentle fire and let it dissolve gradually ; remove the scum after it has simmered for two or three minutes, then pour it out, and set it aside to cool. In another pint of spring water boil a pound of highly refined sugar for five or six minutes ; turn this syrup into a bowl, and when it is only just warm, throw into it the very thinly pared rinds of two fine lemons, of two Seville oranges, and of two China oranges, with the juice of five China, and of two Seville oranges, and of three lemons
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