Jelly (Orange)

Ingredients

• half a dozen oranges
• a pound of sugar
• a drop of the white of an egg

Method

1. 1

   Peel the oranges, throw the peel into a little water and stand it on the stove, but do not let it boil.

2. 2

   Squeeze the juice of the oranges through a sieve into an earthen pan, then pour the infusion of the peel through the sieve.

3. 3

   Put a pound of sugar in a pan; pour a drop of the white of an egg into a pint of water, whip it till it gets white, and add it to the sugar.

4. 4

   Set it over the fire, and when a froth rises, add a little more water; skim frequently, and when it bubbles, pour in the juice of the fruit; stir together without allowing it to boil; skim well, pass through a jelly bag, and add isinglass.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 119. The excerpt below is the record exactly as published.

JELLY (ORANGE). — Peel half a dozen oranges, throw the peel into a little water and stand it on the stove, but do not let it boil. Squeeze the juice of the oranges through a sieve into an earthen pan, then pour the infusion of the peel through the sieve. Put a pound of sugar in a pan ; pour a drop of the white of an egg

Cook this with the app: pantry check, scaling, and the assistant.