Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| White Currant | not in our table | 0 |
| Brandy | 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 cupful of cold water
- 1/2 teaspoonful of cinnamon
- 1 pint of raspberries
- 1 pint of white currant juice
- 1 pint of sugar
- 3 quarts of cold water
- 1 pound of loaf sugar
- a piece of muslin dipped in hot water scrape all remaining fat
- 12 fine oranges
- 1 package of coxe's gelatine dissolved in 1 cupful of cold water
- 3 cupsful of fine sugar
- 2 cupsful of boiling water
- 4 fresh well cleaned calves feet
- 5 large lemons
- 8 cloves
- 8 whites of eggs whipped stiff
- 2 wine-glassesful of brandy
- cinnamon
Directions
Orange Jelly.
12 fine oranges, 1 package of Coxe’s gelatine dissolved in 1 cupful of cold water, 3 cupsful of fine sugar, juice of oranges grated rind of 3, 2 cupsful of boiling water, ½ teaspoonful of cinnamon, soak gelatine 3 hours in water, cut from top of orange small round piece, clean out all pulp carefully, put empty orange skins in cold water, strain juice, stir until thick, add spice, pour boiling water upon gelatine, stir over fire until well dissolved, add juice and sugar, stir all together, strain into pitcher, when clear fill oranges.
Orange Marmalade.
Take equal weights of oranges and sugar, (white), grate the yellow rind from ¼ of the oranges, cut all the fruit in halves, take out the pulp—throwing away the rinds and seeds. Drain off all of the juice you can, and put it on to boil with the sugar. Let it come to a boil, skim it and let it simmer for 15 minutes, then put in the pulp and grated rind and boil 15 minutes longer. Put in jelly tumblers.
Mrs. E. L. Stone.
Raspberry Jam.
1 pint of raspberries, 1 pint of white currant juice, 1 pint of sugar, cook all together and boil down to the consistency of jam, it is better to make a little at a time.
Ella G. Roads.
Calves Foot Jelly.
Take 4 fresh well cleaned calves feet, put in 3 quarts of cold water. Bring to a gentle boil, skim well, draw pan to side of stove covered, let boil gently 5 hours, strain off stock through hair sieve, set in a cold place till next day when it should be a stiff jelly. Scrape off all fat, take a piece of muslin dipped in hot water scrape all remaining fat. Put stock in perfectly clean stew pan, with 1 pound of loaf sugar, juice of 5 large lemons, chopped peeling of same, piece of cinnamon two inches long, 8 cloves, 8 whites of eggs whipped stiff. Bring mixture gently to boil, simmer for 15 minutes, strain through jelly bag, add 2 wine-glassesful of brandy, let in mold till stiff. Turn out and use.
Mrs. J. A. Gregg.
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WM. IHRER & SONS,
Wholesale and Retail Grocers,
HEADQUARTERS FOR THE FOLLOWING LEADING BRANDS OF FINE CONDIMENTS:
S. Rae & Co’s Fine Olive Oil; P. Emillien & Co., Bordeaux, France, Fine French Fruits and Vegetables: Cross & Blackwell’s Pickles, Sauces, Relishes, Etc.: J. E. Burns & Co’s Fine Spices; Sprague, Warner & Co’s Richeliu Brand of Canned Fruits and Vegetables; Horton Cato M’f’g Co’s Royal Salad Dressing; H. J. Heinz & Co’s Pickles, Preserves and Mince Meats; G. A Hoflieferant’s Fine Wiesbaden Preserves, Fruits, Etc.
ALL KINDS OF DRESSED POULTRY
CHOICE GAME and FISH A SPECIALTY.
We have the Finest Line of Fancy Groceries, Fine Teas, Coffees, Etc., in the City.
* * * * *
F. L. UNTERKIRCHER. GEO. L. UNTERKIRCHER.
P. F. UNTERKIRCHER & SONS,
Livery and Furnishing Undertakers,
LIVERY STABLE, UNDERTAKING, 206 to 210 Washington St. 212 Washington Street.