To render this perfectly transparent the juice of the fruit must be
filtered, and the isinglass clarified ; but it is not usual to take so much
trouble for it. Strain as clear as possible, first through a sietge or
muslin, then through a thick cloth or jelly bag, one quart of China
orange-juice, mixed with as much lemon-juice as will give it an agree-
able degree of acidity, or with a small proportion of Seville orange-
juice. Dissolve two ounces and a half of isinglass in a pint of water,
skim it well, throw in half a pound of sugar, and a few strips of
the orange-rind, pour in the orange-juice, stir the whole well
together, skim it clean without allowing it to boil, strain it through a
cloth or through a muslin, many times folded, and when nearly cold
put it into the moulds.* This jelly is sometimes made without any
water, by dissolving the isinglass and sugar in the juice of the fruit.
Orange-juice, 1 quart ; water, 1 pint✪ Orange Isinglass Jelly ; isinglass, oz. ; sugar, ^ lb.
VERY FINE ORANGE JELLY.
(Sussex Place Receipt.)
On two ounces and a half of the finest isinglass, pour a full but an
exact pint of spring water ; press down the isinglass and turn it over
until the whole is well moistened ; then place it over a gentle fire and
let it dissolve gradually ; remove the scum after it has simmered for
two or three minutes, then pour it out, and set it aside to cool. In
another pint of spring water boil a pound of highly refined sugar for
five or six minutes ; turn this syrup into a bowl, and when it is only
just warm, throw into it the very thinly pared rinds of two fine
lemons, of two Seville oranges, and of two China oranges, with the
juice of five China, and of two Seville oranges, and of three lemons✪ Very Fine Orange Jelly.
When this mixture is cold, but not beginning to thicken, mix it well
with the liquid isinglass, and strain it through a fine lawn sieve, or
through a square of muslin folded in four ; pour it into moulds
which have been laid in cold water, and when wanted for the table,
loosen it from them by wrapping about them, closely, a cloth which has
been dipped into boiling water, and by passing a knife round the edges.
Nothing can be more refined and delicate in flavour than the
above ; but the appearance of the jelly may be improved by clari-
fying the isinglass, and its colour by boiling the fruit-rinds in the
syrup for three or four minutes, and by leaving them in it until it is
* In France, orange-jelly is very commonly served in the halved rinds of the
fruit, or in little baskets made as we shall hereafter direct, page 4C6.
n H
4G6
MODERN COOKERY.
[chap. XXIII.
strained. The oranges and lemons, if good, will yield from two-
thirds to three-quarters of a pint of juice, and the quantity of jelly
will he sufficient to fill one large high mould, or two smaller ones
which contain about a pint and a quarter each.
Page 409 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To render this perfectly transparent the juice of the fruit must be filtered, and the isinglass clarified ; but it is not usual to take so much trouble for it. Strain as clear as possible, first through a sietge or muslin, then through a thick cloth or jelly bag, one quart of China orange-juice, mixed with as much lemon-juice as will give it an agreeable degree of acidity, or with a small proportion of Seville orangejuice. Dissolve two ounces and a half of isinglass in a pint of water, skim it well, throw in half a pound of sugar, and a few strips of the orange-rind, pour in the orange-juice, stir the whole well together, skim it clean without allowing it to boil, strain it through a cloth or through a muslin, many times folded, and when nearly cold put it into the moulds.* This jelly is sometimes made without any water, by dissolving the isinglass and sugar in the juice of the fruit.
Orange-juice, 1 quart ; water, 1 pint ; isinglass, 2½ oz. ; sugar, ½ lb.
VERY FINE ORANGE JELLY.
(Sussex Place Receipt.)
On two ounces and a half of the finest isinglass, pour a full but an exact pint of spring water ; press down the isinglass and turn it over until the whole is well moistened ; then place it over a gentle fire and let it dissolve gradually ; remove the scum after it has simmered for two or three minutes, then pour it out, and set it aside to cool. In another pint of spring water boil a pound of highly refined sugar for five or six minutes ; turn this syrup into a bowl, and when it is only just warm, throw into it the very thinly pared rinds of two fine lemons, of two Seville oranges, and of two China oranges, with the juice of five China, and of two Seville oranges, and of three lemons. When this mixture is cold, but not beginning to thicken, mix it well with the liquid isinglass, and strain it through a fine lawn sieve, or through a square of muslin folded in four ; pour it into moulds which have been laid in cold water, and when wanted for the table, loosen it from them by wrapping about them, closely, a cloth which has been dipped into boiling water, and by passing a knife round the edges.
Nothing can be more refined and delicate in flavour than the above ; but the appearance of the jelly may be improved by clarifying the isinglass, and its colour by boiling the fruit-rinds in the syrup for three or four minutes, and by leaving them in it until it is
* In France, orange-jelly is very commonly served in the halved rinds of the fruit, or in little baskets made as we shall hereafter direct, page 4C6.
n H
4G6
[chap. XXIII.
strained. The oranges and lemons, if good, will yield from twothirds to three-quarters of a pint of juice, and the quantity of jelly will he sufficient to fill one large high mould, or two smaller ones which contain about a pint and a quarter each.
Records on this page
Orange Isinglass JellyVery Fine Orange Jelly