Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Water | not in our table | 0 |
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 hrs
- 1 lemon to every 4 oranges
- 4 oranges
- 14 box gelatine 1 ec boiling water 1 e sugar 1 pt
- lemon juice
Directions
Wash oranges. Cut in halves crosswise. Squeeze out juice and seeds. Take out white, pithy part of pulp in the skins. Put the skins and pulp through a meat chopper. Place in saucepan of water on the stove and boil, changing water 3 times, the last time adding orange juice to skins. Measure and add equal measure of sugar. Boil till it becomes glassy, 2 hrs. or longer.
Or take off orange peel in quarters. Boil, changing the water 3 times; then cut into strips and add to the orange pulp, which has been freed from seeds. If sweet oranges are used, add juice of 1 lemon to every 4 oranges. Boil, add equal measure of sugar, and boil again, until thick and glassy. This
may take an hour. ORANGE JELLY.
Juice 1 lemon 14 e cold water 14 box gelatine 1 ec boiling water 1 e sugar 1 pt. orange juice
Soak gelatine in the cold water, and dissolve in the boiling water. Add sugar and stir until dissolved and cooled. Strain and add the orange and lemon juice. Pour into mold or orange skins.