Orange Jelly
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Decorate with cherries and angelica.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 85. The excerpt below is the record exactly as published.
ORANGE JELLY. Take one pint of simple syrup No. 61. Have it very clear. Press the juice of twelve oranges and two lemons to make one pint of juice; add one and one-half ounces of soaked gelatin
Cook this with the app: pantry check, scaling, and the assistant.