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 |
| Cranberry | 1 cup raw (100g) | 46 |
| 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 cup water 1 1/3 cup cranberry juice 5 tablespns
- 1 1/3 cup cranberry juice 5 tablespns
- 2/3 cup sugar
- 1 3/4 cup of liquid besides the water in the gelatine
- one end of as many oranges as desired
- 5 tablespns
Directions
Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain and wipe dry on the inside, then leave in cold place until well dried.
Make a jelly in the proportion of--
¼ oz. gelatine 1 cup water 1⅓ cup cranberry juice 5 tablespns. lemon juice ⅔ cup sugar (or the same quantity of liquid, using cherry and lemon juice)
When nearly cold, carefully fill cups, harden, and at serving time cut the oranges in sixths or eighths, rind and all.
Orange, lemon and other fruit jellies may be used by taking only 1¾ cup of liquid besides the water in the gelatine.