Frozen Orange Jelly

Ingredients

• 2 cupfuls orange juice
• 2 tablespoonfuls lemon juice
• 4 cupfuls water
• 1 tablespoonful gelatin
• 2 cupfuls sugar
• 2 egg whites

Method

1. 1

   Soak the gelatin in 1 cupful of the cold water and boil the rest of the water with the sugar 10 minutes.

2. 2

   Remove from the fire, add the gelatin and strain.

3. 3

   Cool and then stir in the fruit juices.

4. 4

   Freeze until thick, but not hard, then stir in the stiffly beaten egg whites.

5. 5

   Continue the freezing, remove the dasher and pack for an hour before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 53. The excerpt below is the record exactly as published.

Frozen Orange Jelly 2 cupfuls orange juice 2 tablespoonfuls lemon juice 4 cupfuls water 1 tablespoonful gelatin 2 cupfuls sugar 2 egg whites

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