Orange Jelly
From The national course in home economics, 1917
Serves 1
Ensure gelatine is fully dissolved before adding.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 257. The excerpt below is the record exactly as published.
ORANGE JELLY. Grate the rind of six oranges and three lemons into a granite kettle. Now squeeze in the juice, add one cupful of water and one-half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.