Orange Jelly
From Handbook of practical cookery, 1886
Serves 8
Serve turned out on a crystal or other jelly-plate.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 126. The excerpt below is the record exactly as published.
Orange Jelly. — Eight sweet oranges, two lemons, one CALF'S-FOOT JELLY. 191 quarter pound of sugar, one gill of cold water, one ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.