Jelly (Orange)

Ingredients

• Bind of 4 oranges
• Juice of 6 oranges
• Bind and juice of 1 lemon
• 14 oz. leaf gelatine
• 6 oz. sugar
• 2 inches cinnamon stick
• Whites and shells of 3 eggs
• Enough water to make 1 quart with the juice of oranges and lemon

Method

1. 1

   Cut off the rind from the oranges and lemon as thinly as possible; beat up the whites and shells of the eggs with a quarter of a pint of cold water; put this with all the above ingredients into a saucepan, whip gently until it boils; allow this to boil well up to the top of the saucepan; draw on one side, and allow it to stand covered 10 minutes; pour through the jelly bag one quart of boiling water, then the jelly; put into mould; and when firm, dip in warm water, and turn out quickly.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 50. The excerpt below is the record exactly as published.

JELLY (Orange). Bind of 4 oranges Juice of 6 oranges Bind and juice of 1 lemon 14 oz. leaf gelatine 6 oz. sugar 2 inches cinnamon stick Whites and shells of 3 eggs Enough water to make 1 quart with the juice of oranges and lemon

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