Orange Jelly

Ingredients

• 2 boxes of gelatine
• 1 gallon of water
• 1 lb of sugar
• 8 Oranges
• 2 Lemons

Method

1. 1

   Melt the gelatine by softening it in a teacupful of cold water, then dissolve it by pouring on three cupfuls of boiling water after an interval of twenty minutes.

2. 2

   Put the pound of sugar into a bowl, strain the juice from all the fruit, add the melted gelatine, and stir well.

3. 3

   Grate orange-peel for flavor, and add sliced oranges if desired.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 104. The excerpt below is the record exactly as published.

Orange Jelly. Melt the gelatine by softening it in a teacupful of cold water, and then dissolve it by pouring on, after an inter- val of twwity minutes, three cupfuls of boiling water. Put the pound of sugar into the bottom of a bowl and 220 VIRGINIA COOKERT-BOOK, strain upon it the juice from all the fruit, then add the melted gelatine, and stir all well together. Grate into it enough orange-peel to give a zest to the fliivor; and if you still think the taste of orange has not been imparted with sufficient distinctness, peel two more oranges, pick out the seeds, slice them thin, and drop them into the jelly so that they will be distributed throughout the whole ; if the jelly is moulded, let some pieces be in each mould. Oranges 8 I Lemons 2 Sugar 1 lb. | Gelatme 1 box. Water 2 qts. Fruit in Jelly. The most skilful caterer can furnish no prettier dish for a party. Make two quarts of sparkling, amber-colored jelly by adding a little browned sugar to either of the recipes furnished in this book for gelatine jelly. Wet two jelly-moulds holding a quart each, and invert them, fleeing that they are supported so as not to be overturned, and fill each of them half full of jelly. Set them in a cold place to harden as soon as possible. In an hour, or as soon as they are firm enough to support the weight, lay lightly on the jelly a few grapes and cherries, or any other pretty fruit of that sort. Let the fruit be fresh, if it can be procured, else taken from cans and drained free of sirup. Meanwhile, having kept a portion of the jelly warm in a pitcher near the fire, fill the moulds with it, and set them away until the jelly is perfectly firm and ready to turn out. It is always better to allow jelly to stand at least twelve hours before it is sent to table, although it may harden earlier under very favorable circumstances. N.B. — If a. light-colored jelly is preferred, use white sugar, white wine and lemon only for seasoning, and the hue will be a delicate straw-color. VIRGINIA COOKERY-BOOK. 221 Bock Gbbam. One teacupful of boiled rice mashed to a paste, the whites of six eggs beaten stiff and sweetened with three heaping table-spoonfuls of sugar ; add three table-spoon- fuls of sweet rich cream, and flavor with ten drops of ex- tract of rose or almond. Put into moulds as you would blanc-mange, and eat with cream or milk and preserves. Cbeam Jbllt. Of stock gotten from boiling hog's or calf's feet take one quart, every particle of grease being skinmied off. Put with it into a preserving - kettle one pint of rich sweet cream, and one pint of fresh milk. Melt all to- gether over the fire, but do not keep it there long enough to boil — only long enough to dissolve the stock ; then add a teaspoonful of rose flavoring and enough poke-berry jelly to make it of a pretty, delicate pink. Have ready some blanc- mange moulds wetted with cold water, strain the jelly into them, and set away until firm. When wanted for the table turn out into a deep dessert-dish, and serve with whipped syllabub. It is extremely delicate in fla- vor, and quite an ornamental dish. Country house-keep- ers, who have more stock than they always know what to do with at pork-curing seasons, will be glad to know so desirable a way of utilizing it. Jbbusalbm Cbeam. One quart of cream, one-third of a box of gelatine, a cupful of sugar, and three table-spoonfuls of brandy ; dis- solve the gelatine in the brandy, then stir in the cream very gradually, set it in an oven imtil lukewarm, or stir it constantly over the fire ; then pour it into moulds and turn it out like blanc-mange ; eat it with plain cream or 233 VIHOINIA COOKERY-BOOK, gelatine jelly. It is good 4iet in some cases of invalid- ism, where strong food cannot be taken. Farina Jelly. Boil one quart of new milk ; while boiling sprinkle in slowly a quarter of a pound of farina ; continue the boil- ing from half an hour to an hour ; season with a teacupf ul of sugar and a teaspoonf ul of vanilla ; when done, turn out into a mould and place it on the ice to stiffen. Serve •it with whipped cream. Blanc-mange, No. 1. One ounce of isinglass or gelatine to a quart of sweet cream and a pint of new milk, sweetened to your taste ; the gelatine having been softened by lying in cold water* for a few minutes, add it to your cream and milk ; put all on the fire to stay until thoroughly mixed and heated ; sweeten with a cup and a half of pulverized sugar, and flavor with a teaspoonf ul of the extract you prefer. Va- nilla, almond, or rose is peculiarly suitable. Since cream so readily turns sour, if you prefer you can melt the gelatine in a little water and stir it into the cream cold. If you pre*, f er cooking, remember to wait until it is lukewarm before putting into the moulds, else the watery particles of gela- tine will rise to the top and spoil the looks and taste of the blanc-mange. Dip the moulds in cold water before put- ting the cream in them; blanc-mange will stiffen in cold weather in a few hours, but it is best to make it the day before you intend to use it. It keeps sweet much longer than most preparations of cream. * Old recipe says, **the isinglass having been dissolved the over- night in boiling water. " How much less trouble have modem house- keepers ! VmQINIA COOKEBT-BOOK. 223 Blanc-mangb, Ho. 2. Season one quart of rich cream with five ounces of white sugar and whip it to a stiff froth ; pour one pint of cold water on half a box of gelatine, let it soak fifteen minutes, then simmer over embers until perfectly dissolved. When lukewarm pour the whipped cream slowly in, beating it all the time till stiff enough to drop from a spoon ; flavor with vanilla or lemon, and put into moulds, as directed above. Chocolate Blanc-mangb, No. 1. Boil two quarts of milk with half a pound of sugar (two teacupf uls will also give the proper amount) ; grate a quarter of a pound of Baker's Chocolate, and mix it smooth in a little boiling water ; as soon as the milk and chocolate boil add four table - spoonfuls of com -starch stirred to a paste with a little cold milk. Let all boil to- gether for ten minutes longer, and when cooled till luke- warm put into moulds, having first flavored with vanilla. Chocolate Blanc-mange, No. 2. Two quarts of rich milk, four ounces of grated choco- late, three-quarters of a pound of white sugar, and two ounces of gelatine, which is the quantity contained in one box. Dissolve the gelatine in one pint of water ; boil the milk, chocolate, and sugar together for three minutes, then add the gelatine and a teaspoonf ul of vanilla extract, and let it boil for ^nq minutes ; pour into moulds. Jellt without Wine. To two ounces of gelatine put half a gallon of water,

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