Orange Jelly

Ingredients

• Two oranges (rinds)
• One pint of orange juice
• One and one-half pint of water
• One pint of sugar
• Two lemons (juice)
• Two eggs (whites)
• One box of gelatine

Method

1. 1

   Soak the gelatine for two hours in half a pint of the cold water.

2. 2

   Grate the orange rind into a bowl, pour the juice upon it, and let both stand for two hours.

3. 3

   Beat the whites, stir them into the juice, add the rest of the recipe, put all in a stew-pan and stir over the fire for ten minutes.

4. 4

   When the liquid bubbles, set the pan back, cover it, and keep the contents at the boiling point for half an hour.

5. 5

   Then strain as directed for wine jelly, and mould.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 219. The excerpt below is the record exactly as published.

ORANGE JELLY. Two oranges (rinds). One pint of orange juice. One and one-half pint of water. One pint of sugar. Two lemons (juice). Two eggs (whites). One box of gelatine

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