Orange Jelly

Ingredients

• juice of ten oranges
• two lemons
• 12 oz. of sugar
• Dissolve 2 oz. of gelatine
• add a wineglassful of maraschino, or cognac

Method

1. 1

   Boil the juice of oranges and lemons with water and sugar, skim, and filter.

2. 2

   Dissolve gelatine in water and add to the syrup.

3. 3

   Pour into moulds.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 173. The excerpt below is the record exactly as published.

Orange Jelly, when well made, idealizes the best features of the fruit. It embodies the zest, which is otherwise mainly wasted ; then it receives vigour and additional zest by some added lemon. Both the orange and lemon rind should be extracted with alcohol, and the tincture only should be added to the juice. Put the juice, say, of ten oranges and two lemons in a quart of water, and boil, while skimming, after having added 12 oz. of sugar {i.e., 1 oz. of sugar to each fruit). In case the boiled and skimmed solution were not to run clear through Rhenish filter-paper, it should be boiled with the beaten white of one egg, and then filtered. Dissolve 2 oz. of gelatine in a quart of water, and add the solution to the juicy clean syrup ; add a wineglassful of maraschino, or cognac

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