Orange Jelly

Ingredients

• one pint of strained orange-juice
• one pound of loaf sugar
• the thin rind of one or two bitter oranges

Method

1. 1

   Boil orange juice with one pound of sugar and rind for twenty minutes.

2. 2

   Add another pound of sugar and boil for thirty minutes longer.

3. 3

   Test for jellied consistency, then jar and store.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1030. The excerpt below is the record exactly as published.

orange jelly according to the directions given in the last recipe. When it is quite clear pour a small quantity into a damp mould, and put it aside untU it is set. Di^'ide a ripe China orange into quarters, and whilst freeing it entirely from the white skin be careful not to break the tliin skin which covers the sections. Boil the pieces of orange in a little thin syrup for two or thi'ee minutes, then drain them well, and arrange them upon the layer of stiffened jelly in the mould. Pour the rest of the jelly over, and set it aside until it is sufficiently finn to turn out. If preferred, the mould may be filled with layers of orange and jelly, but of course one layer must stiffen before another is put on, and thus a much longer time wiU be required. Time, eight or ten hours to set the jelly. Probable cost, 2s. 6d. Sufficient for a quart mould. Orange Jelly. — Boil one pint of strained orange- juice with one pound of loaf sugar, and the thin rind of one or two bitter oranges

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