Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoonfuls lemon juice
- 1 cup sugar
- 2 cups orange juice
- lemon juice
Directions
box gelatine, cup cold water, cup boiling water.
2 tablespoonfuls lemon juice.
1 cup sugar.
2 cups orange juice.
Soften the gelatine in cold water, dissolve it with the hot water, add the sugar, lemon juice, orange. When all is dissolved, strain through a cheese cloth. Mould, garnish the mould, if you like, with slices of orange held in place with a little of the jelly, un- mould and surround with whipped cream, sprinkled over with candied orange peel. Or serve the orange jelly in orange basket made from the skin, with a little whipped cream on top. Set the orange basket on a few green leaves.