Orange Jelly (Alternative)

Ingredients

• One ounce and a half of isinglass
• the juice of three Seville oranges
• three sweet oranges
• one lemon
• the grated rinds of one Seville orange
• and of one lemon
• half a pound of sugar
• half a pint of lemonade

Method

1. 1

   Put half a pint of cold water to the isinglass; let it remain twenty minutes; put it in a pan with another half-pint of boiling water, stirring till dissolved; then strain it, and add the sugar, the grated rinds of the lemon and Seville orange, the lemonade, and juice of the oranges and lemon; boil all together for five minutes, and then strain it through muslin.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 106. The excerpt below is the record exactly as published.

One ounce and a half of isinglass, half a pint of orangesyrup, two lemons, one egg, and sugar. Soak the isinglass in half a pint of cold water twenty minutes ; add the same quantity of boiling water ; stir it over the fire till the isinglass is dissolved ; then add the juice oftvvo lemons, and the rind of one, pared thin, and as much orange syrup and water as will make a quart altogether, adding sugar as reqiured. Beat together the white and shell of the egg ; stir 186 VEGETARIAN COOKERY. quickly into the jelly, and boil the whole five minutes, without stirring ; remove it from the fire ; let it remain, covered, five minutes ; then strain it through a flannel jelly-bag, previously dipped in hot water, and wrung quite dry. No. 463. — Lemon Jelly. Four fine lemons, half a pound of white sugar, two ounces of isinglass, and the whites of five eggs. Grate the yellow rinds of the lemons into a pint and a half of water, stirring in the sugar till quite dissolved ; then add the juice of the lemons ; let it remain an hour, and then strain it ; soak the isinglass in half a pint of cold water twenty minutes ; then put it in a pint of boiling water, stirring it till perfectly dis- solved ; strain, and put it in a pan with the water into which the lemons were grated, adding the whites of eggs, well beaten ; tie a small piece of turmeric in muslin, and lay it in a spoonful of water till wet; then squeeze a very little into the jelly to give it the colour of lemon, but not too yellow ; boil it five minutes, mthout Stirling ; when taken off the tire, skim it, and run it through a jelly-bag. No. 464.— Orange Jelly. Four Seville oranges, two sweet oranges, three lemons, two ounces of isinglass, and three quarters of a pound of loaf sugar. Rub some of the sugar on the rinds of oranges and lemons ; then squeeze the juice of the oranges and lemons upon the sugar ; dissolve it in a pint of water, and boil it to a clear syi’up. Boil the isinglass in a pint of water till dissolved ; sti’ain through a fine strainer, and stir till cool ; put it to the syrup ; pass it through a jelly-bag, and put it into a mould. No. 465. — Orange Jelly. One ounce and a half of isinglass, the juice of three Seville oranges, three sweet oranges, one lemon, the grated rinds of one Seville orange, and of one lemon, half a pound of sugar, and half a pint of lemonade

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