Orange Isinglass Jelly

Ingredients

• one quart of China orange-juice
• water, 1 pint
• isinglass, 2 oz. and a half
• sugar, 0.5 lb

Method

1. 1

   Filter the orange juice and clarify the isinglass.

2. 2

   Dissolve isinglass in water, add sugar and orange juice, stir well, skim, and strain through a cloth.

3. 3

   Pour into molds when nearly cold.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 408. The excerpt below is the record exactly as published.

ORANGE ISINGLASS JELLY. To render this perfectly transparent the juice of the fruit must be filtered, and the isinglass clarified ; but it is not usual to take so much trouble for it. Strain as clear as possible, first through a sietge or muslin, then through a thick cloth or jelly bag, one quart of China orange-juice, mixed with as much lemon-juice as will give it an agree- able degree of acidity, or with a small proportion of Seville orange- juice. Dissolve two ounces and a half of isinglass in a pint of water, skim it well, throw in half a pound of sugar, and a few strips of the orange-rind, pour in the orange-juice, stir the whole well together, skim it clean without allowing it to boil, strain it through a cloth or through a muslin, many times folded, and when nearly cold put it into the moulds.* This jelly is sometimes made without any water, by dissolving the isinglass and sugar in the juice of the fruit. Orange-juice, 1 quart ; water, 1 pint

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