Orange Jelly
From The Ocklye cookery book, 1909
Zest can be added for color but may make it bitter.
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 The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 28. The excerpt below is the record exactly as published.
ORANGE JELLY Ingredients Half a pint of water. Two ounces and a half of loaf Half an ounce of isinglassine. sugar. Eight oranges
Cook this with the app: pantry check, scaling, and the assistant.