Orange Jelly

Ingredients

• Dissolve one package of gelatine
• in half a pint of cold water
• Strain one pint of orange-juice
• add the juice of two lemons
• two cupfuls of sugar
• one pint of water
• the beaten whites of two eggs

Method

1. 1

   Put the mixture into a saucepan.

2. 2

   When it boils, add soaked gelatine and cook for ten minutes, or until sugar and gelatine are dissolved.

3. 3

   Strain and mould.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 239. The excerpt below is the record exactly as published.

orange jelly, substituting lemons for the oranges. Macedoine Jelly. — All varieties of berries, fresh fruits peeled and sliced, canned or preserved fruits cut up, can be used in such variety as liked. They may be arranged in layers or scattered irregularly through an entire mould of clear jelly flavored with maraschino, kirsch, or other liqueur. Orange Jelly. — Dissolve one pack- age of gelatine in half a pint of cold water for an hour. Strain one pint of orange-juice into a bowl and add the juice of two lemons, two cupfuls of sugar, one pint of water, and the beaten whites of two eggs

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