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
- 1/2 cupful of cold water
- 1 cupful of boiling water
- 1 cupful of sugar
- 2 cupfuls of orange-juice
- 1/2 box
- 1 ounce
- 1 lemon
- two bright-skinned oranges
Directions
1/2 box, or 1 ounce, of gelatine. 1/2 cupful of cold water. 1 cupful of boiling water. Juice of 1 lemon. 1 cupful of sugar. 2 cupfuls of orange-juice, filtered.
Combine the same as directed for wine jelly.
A stronger flavor and color of orange can be obtained by soaking with the gelatine the grated yellow rind of one or two bright-skinned oranges. In this case the juice need not be filtered, for the mixture will have to be passed through flannel. Putting it through several times gives a clearer and more brilliant jelly.