Orange Jelly

Ingredients

• 3 oz. COX’S INSTANT POWDERED GELATINE
• 2 to 3 oranges( depending on size)
• 1 lemon
• 6 ozs. sugar
• 4 pint water

Method

1. 1

   Wash the oranges, and cut the rind off very thinly.

2. 2

   Heat this in a pan with the water, sugar, and Gelatine, and stir till almost boiling.

3. 3

   Squeeze the juice from the oranges and lemons, measure it, and if necessary add a little water to make the quantity up to half a pint.

4. 4

   Add this to the Gelatine mixture.

5. 5

   Strain through muslin, and mould when cool.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

2 to 3 oranges( depending on size) 1 lemon 6 ozs. sugar 4 pint water Wash the oranges, and cut the rind off very thinly. Heat this in a pan with the water, sugar, and Gelatine, and stir till almost boiling. Squeeze the juice from the oranges and lemons, measure it, and if necessary add a little water to make the quantity up to half a pint. Add this to the Gelatine mixture. Strain through muslin, and mould when cool. Note.—Less fruit juice may be used, provided that the quantity of liquid is made up with water. ORANGE BASKETS are made by pouring the jelly into halves of orange skins. When set, whipped cream should be piped on top of the jelly, and an angelica handle put on each basket. ORANGE QUARTERS are set in the same way, but when the jelly is firm the oranges should be cut across into quarters with a sharp knife which has been dipped in hot water. Decorate with whipped cream and chopped pistachio nuts and serve. GRAPE FRUIT JELLY. Three to four persons 3 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 1 teaspoonful sherry if desired 4 pint grape fruit juice Juice of 4 lemon 6 ozs. sugar . Make as Orange Jelly (Recipe No. 10), but do not use the rind of the grape fruit. Pour into small moulds or grape fruit shells, to be quartered and decorated with whipped cream for serving. 14 12. 13. 14. 15. COX’S MANUAL OF GELATINE COOKERY GRAPE JELLY. Three to four persons 3 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 4 OzS sugar 4 pint grape juice 1 teaspoonful sherry if desired Make as Orange Jelly (Recipe No. 10). When cool pour into a border mould to set. Turn out when firm, and fill the centre of the mould with whipped sweetened cream mixed with some stoned, skinned, and halved grapes. CHERRY JELLY. Five to six persons 14 ozs. COX’S INSTANT POWDERED GELATINE 2 lbs. cherries $ pint water 4 OzS. sugar Whipped cream Few drops red colouring Cook the cherries with the sugar and 1 gill of the water; when tender rub through a sieve, add the colouring and the Gelatine dissolved in 4 pint water. Mix well, then divide into custard glasses, and when set place a spoonful of whipped sweetened cream on the top of each. Decorate with ripe stoned cherries. FRUIT JELLY. Four to five persons 3 oz. COX’S INSTANT POWDERED GELATINE 1 lb. fruit (rhubarb, currants, rasps, gooseberries, or loganberries can be used, or a mixture of fruit) 4 to 4 pint water, depending on the juiciness of the fruit Rind and juice of 1 lemon Green or red colouring 4 to 6 ozs. sugar

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