Orange Isinglass Jelly

Ingredients

• half a dozen ripe oranges
• one lemon
• one small Seville orange
• a quarter of a pint of boiling water
• one ounce of isinglass
• three-quarters of a pint of water
• a quarter of a pound of loaf sugar

Method

1. 1

   Pare the rinds of half the oranges, infuse in boiling water for half an hour, then squeeze and strain.

2. 2

   Dissolve isinglass in water, mix with strained liquid and sugar, heat until boiling, add juice, skim, and pour into a damp mould.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1029. The excerpt below is the record exactly as published.

half a dozen ripe oranges, one lemon, and one small Seville orange. Pare off the rinds of half of them very thinly, pour over them a quarter of a pint of boiling water, and let them infuse for half an hour. Squeeze out the juice, and strain it carefully. Dissolve one ounce of isinglass, or gelatine, in thi-ee-quarters of a pint of water, mix with it the strained liquid in which the rinds have been soaked, and a quarter of a pound of loaf sugar, and stir over the fire, skimming carefully until it is on the point of boiling ; then add the strained juice, stir and skim the liquid again, draw the saucepan to the side of the fire for two or three minutes, and pass the jelly through a tamis until it is clear and bright. A table-spoonful of whisky may be added, and will be considered an improve- ment by many persons ; a blade of saffron will deepen the colour. Pour the jelly into a damp mould, and put it in a cool place until it is set. The jelly is to bo kept on the fire until it is on the point of boiling only. Probable cost, 2s. Sufficient for a pint and a half mould. Orange Isinglass Jelly

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