Orange Jelly

Ingredients

• 4 eggs
• 6 sheets of white transparent gelatine
• 2 sheets of red
• 1 small cupful of sifted sugar
• the juice of 4 oranges
• the rind of one orange

Method

1. 1

   Soak the gelatine in cold water for 15 minutes.

2. 2

   Pour the soaked gelatine over the water used to soak the orange peel.

3. 3

   Whisk the yolks of the eggs with the sugar for 15 minutes, then add the orange juice and whisk well.

4. 4

   Add the beaten egg whites and the dissolved gelatine.

5. 5

   Stir well and pour into a cold wet porcelain mould overnight or set on ice if serving the same day.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 73. The excerpt below is the record exactly as published.

Orange Jelly.— This and the following orange recipe were both German (Mrs. Carl Becker’s recipes) ; and 181 Aug. ORANGE JELLY. FAIRY CREAM as oranges are still too acid to be really enjoyable un- cooked, one is very glad to have both these recipes. For orange jelly you want 4 eggs, 6 sheets of white tianspaient gelatine, 2 sheets of red — this combination gives the jelly a lovely colour (but if you cannot* get that, a 6d. packet of gelatine will do)— i small cupful of sifted sugar, the juice of 4 oranges, strained, and the rind of one orange

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