Orange Jelly
From Buckeye cookery, 1892
Serves 5
Strain and skim before pouring into mold.
Presented as published in 1892. 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 Buckeye cookery (1892), page 102. The excerpt below is the record exactly as published.
ORANGE JELLY. Two quarts water, four ounces gelatine, nine oranges and aie _ lemons, a pound sugar, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.