Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| 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
- half pieces of isinglass
- half pints of water
- one peck of crab apples into a preserving kettle
- two lemons
- seven oranges
Directions
MRS. E. P. CHASE.
Put one peck of crab apples into a preserving kettle, and cover them with water, boil till soft, pour into a jelly bag and let them drip. Take equal weights of the juice and sugar, and into this, slice two lemons. Boil ten minutes, and just before taking up, dip out the slices of lemon and reserve them for the marmalade. If you wish your jelly very clear, strain again.
ORANGfe JELLY.
MRS. J. CARPENTER.
Strain the juice of seven oranges and add sugar till very sweet. Take four and a half pieces of isinglass, break it into small pieces, put into a kettle with one and a half pints of water, boil till half the quantity; then mix the juice and water, pour into molds, set in a cool place and eat soon.