Orange Jelly

Ingredients

• half a box of gelatine
• a pint of cold water
• half a pint of boiling water
• a coffee-cup of sifted sugar
• the juice of three large oranges
• the grated rind of one

Method

1. 1

   Soak the gelatine in cold water for an hour, then add boiling water, sugar, and orange juice and rind.

2. 2

   Stir well and pour into a mould to set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 103. The excerpt below is the record exactly as published.

half a pint of boiling water, the juice of two and the rind of one lemon. When nearly cold, strain it, and when it begins to form, add the beaten whites of two eggSy beat all well together, and p3ur into a mould and set on the ioe. 216 OOOKEBT FROM EXPERIENOE. * Orange Jelly. Soek lialf a box of geladne an honr in a pint of cold wateri add lo ift balf a pint of boiling water, a ooffeeenp of rifted ragary ike jniee of riz large oranges, the grated rind of one; stir all wefl together. When Bngar and gelatine are dusolyed, pour it in a mould and set it on the iee. * Wine Jelly. To a box of gelatine add a pint of eold water, the jniee of three and the rind of one lemon ; let it stand an hour, then add two and a half pints of boiling water and two ponnds and two oonees of sifted sugar; stir until the sugar is entirely dissoWed, then strain it through a thin eloth, and add a large tumbler of good eooking wine and fiye tablespoonsful of brandy ; set it in a eool plaoe. It will be ready for use in twenty-four hours. * A Frozen Dessert A pint and a half of oream, rind of one orange grated, the juioe of two, a quarter of a pound of stale macaroons grated flne, six ounces of sugar; whip the cream and stir all in it, and fteeie like iee cream. Bird's Vest This is a pretty dessert, and must be prepared the day befoiw f ou want it. Soak half a box of gelatine

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