Orange Jelly

Ingredients

• Squeeze the juice of ten oranges
• and two lemons
• Make a syrup of 3 lbs. loaf sugar
• 1 quart water
• and the white of an ^^^

Method

1. 1

   Make a syrup, strain through a napkin into a basin.

2. 2

   Rub two of the oranges with lumps of sugar to obtain the zest, mix with juice, add boiling sugar-syrup, and strain through a flannel bag.

3. 3

   When nearly cold, add an ounce of clarified isinglass.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 161. The excerpt below is the record exactly as published.

ORANGE JELLY. Apple Jelly. I gallon of apples, cut in quarters. \ gallon of water. Simmer slowly till the mass can be rubbed through a sieve. To each quart put \\ lbs. of lump sugar, the juice of a lemon and its peel chopped small ; boil on a quick fire, pour into shapes, or jars, and serve with cream in a cream jug. Orange Jelly. Squeeze the juice of ten oranges and two lemons, taking care first to remove every pip, as, if a pip is allowed to remain in the orange, it will give a bitter flavour to the juice. Make a syrup of 3 lbs. loaf sugar, i quart water, and the white of an ^^^

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