Orange Jelly
From High-Street cook book, 1885
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.
Orange Jelly. '1 lie juice of six OrangeS, juice of tWo lemons, one DOUnd of White Bugar, fourths of a box of gelatine, soaked in one pint of water
Cook this with the app: pantry check, scaling, and the assistant.