Oranges Filled with Jelly
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
ORANGES FILLED WITH JELLY. BY MRS. J. N. HUSTON. (Wife of the Treasurer of the United States.) *|AKE half a dozen oranges that are perfect ; make a hole at the stem end about half an inch In diameter; take a teaspoon and remove the pulp, and then soak the oranges in cold water for an hour ; then scrape with the spoon until they are smooth inside ; rinse with cold water, and drain on a cloth and put them in ice-box. Prepare pink and clear orange jelly, with the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.