Orange Jelly

Ingredients

• an ounce of isinglass
• the yellow rind of four peels
• scrape the sugar into the isinglass
• a pint and a third of orange juice
• the juice of a small lemon
• enough clarified sugar to sweeten it

Method

1. 1

   Dissolve isinglass in water, add sugar and orange peels, simmer, then mix with orange and lemon juice.

2. 2

   Boil and strain into moulds.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 31. The excerpt below is the record exactly as published.

ORANGE JELLY. Dissolve an ounce of isinglass in just enough water to cover it. Get some China oranges, llub off the yellow rind of four peels on sugar, and scrape the sugar into the isinglass; a small piece of cinnamon may be added. Let it simmer over a slow fire, stirring it fre- quently. Squeeze and strain the juice of your oranges till you have a pint and a third, with the juice of a small lemon, and mix these together writh enough clari- fied sugar to sweeten it. Add it to your isinglass, and when it boils, it is done. Strain it through a fine lawn or tamis sieve, and put it into moulds : what you may have left will do to fill some glasses, when it is cold. LEMON JELLY. Dissolve an ounce of isinglass as directed for Orange Jelly, but without any cinnamon, and using lemon peel instead of orange peel. Strain a pint of lemon juice, G°2 CONFECTIONARY and put to it a wine-glassful of water, with clarified sugar enough to sweeten it: it will require more sugar than orange jelly. Put it to your isinglass, and when it boils, it is done. Strain it through a fine lawn or tamis sieve; pour it into your moulds, and when cold, it will set. Dip the mould, when you want to use it, in warm water, and the jelly will turn out easily. Jelly of any other fruit, may be made similar to these, by infusing the fruit in clarified syrup, and adding suf- ficient isinglass dissolved in water, when it is nearly cold, to make it a jelly. Wine and licquer jellies the same; as a general rule, take one ounce of isinglass, twelve ounces of sugar made into a syrup and clarified, and a pound of fruit or two glasses of licquer or wine. BLANCMANGER, OR ALMOND JELLY. In rather less than a quarter of a pint of water, dissolve an ounce of isinglass over a slow fire, stirr- ing it now and then. Pound eight bitter and eigh- teen sweet almonds fine in a mortar, and add them to the isinglass, with three quarters of a pint of milk, and the same quantity of cream, a tea-spoonful of orange- flower water, and enough clarified sugar to sweeten it

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