Orange Jelly (Alternate)

Ingredients

• Pour 1 cup of cold water over 1/2 box of gelatine
• halve 6 oranges
• juice of 2 lemons
• 6 tablespoons of granulated sugar
• nutmeg
• stir thoroughly 1/2 pint of boiling water

Method

1. 1

   Remove the pulp, leaving the skins intact; drop them in ice water; stir thoroughly with boiling water, sugar, juice of 2 lemons, the orange pulp and juice, nutmeg, and gelatine.

2. 2

   Strain it, wipe the orange skins dry and fill with the mixture.

3. 3

   Set on ice to congeal.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 165. The excerpt below is the record exactly as published.

juice of 2 lemons and % teaspoon extract of lemon. Let stand 1 hour, then boil. Take 1 pound of prunes and soak 2 hours. Cook and stone them and add 4 ounces of sugar to the prunes. "When done add them to gelatine, fill mold and set to congeal. Turn out on a flat dish and serve with whipped cream. Tomato Jelly. Take 1 quart can of tomatoes; heat until they come to boiling; then strain through a colander until all seed are out. Pour into this % box of gelatine that has been dissolved in cold water, then let this mixture come to boiling point-; % teaspoon of salt, and cayenne pepper to taste and the juice of 1 lemon. Cool thoroughly; then pour into a melon mold to congeal. Serve with mayonnaise. Orange Jelly. Pour 1 cup of cold water over % box of gelatine; halve 6 oranges, remove the pulp, leaving the skins intact ; drop them in ice water; stir thoroughly % pint of boiling water, 6 tablespoons of granulated sugar, juice of 2 lemons, the orange (pulp and juice), nutmeg

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