Orange Jelly
From A guide to modern cookery, 1909
Serves 8
Garnish with candied orange rind if desired.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 471. The excerpt below is the record exactly as published.
ORANGE JELLY In order to make one quart of orange jelly, take twelve oranges, each weighing about five oz.; one-third pint of good apple juice, one lb. of loaf-sugar, and a tablespoonful of grated orange sugar
Cook this with the app: pantry check, scaling, and the assistant.