Jelly in Orange-skins
From Cassell's dictionary of cookery, 1892
Serves 2
Different-colored jellies can be used, but allow each layer to firm before adding the next.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 768. The excerpt below is the record exactly as published.
Jelly in Orange-skins. — Take foiu- large sound oranges. Gut out a round about an inch in diameter from the stalk end, and scoop out the contents of the orange very thoroughly with a tea-spoon. Throw the skins into cold water for two or three hours, to harden them, and meanwliile make the juice as clear as possible by straining it through a jelly-bag, and with it some white paper, reduced to a pulp by being washed in several waters. Add an ounce of isinglass dis- solved in as Httle water as possible, and a quarter of a pound of loaf sugar
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