Orange Jelly

Ingredients

• a pint of strained orange-juice
• the juice of two lemons
• the whites and crushed shells of three eggs
• the thin rinds of two oranges
• and one lemon
• half a tea-spoonful of isinglass
• four ounces of sugar in lumps

Method

1. 1

   Stir the ingredients gently over the fire until well mixed.

2. 2

   Once the liquid begins to heat, stop stirring and let the scum rise undisturbed.

3. 3

   Simmer for fifteen minutes after boiling, then let it settle for fifteen minutes.

4. 4

   Lift off the scum and pour through a tamis until clear.

5. 5

   Pour a little jelly into a damp mould, let it stiffen, arrange orange quarters on it, pour the rest of the jelly, and cool before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1025. The excerpt below is the record exactly as published.

a pint of strained orange-juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, half a tea- spoonful of isinglass, and foirr ounces of sugar in lumps

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