Orange Jelly
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 60. The excerpt below is the record exactly as published.
orange jelly yet; and as there is to be wine in the cream, we don't care for wine jelly to eat 180 SIX LITTLE OOOK8. with it. I think orange will suit our young friends as well as anything." No. 163 — ORANGE JELLY. Juice of two oranges and grated rind of one, one lem- on, juice and peel, one package Cox's gelatine, soaked in a very little water for an hour, one pint boiling water, one cup and a half sugar, half a cup of wine, a good pinch of cinnamon
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