Oranges in Jelly

Ingredients

• half a pound of sugar
• each pound of fruit
• an ounce or more of dissolved isinglass

Method

1. 1

   Boil the smallest-sized oranges in water until a straw will easily penetrate them.

2. 2

   Clarify half a pound of sugar for each pound of fruit, cut in halves or quarters, and put them to the syrup.

3. 3

   Set over a slow fire until the fruit is clear; then stir into it an ounce or more of dissolved isinglass, and let it boil for a short time longer.

4. 4

   Before taking it up, try the jelly, and if it is not thick enough, add more isinglass, first taking out the oranges into a deep glass dish, and then straining the jelly over them.

As published

This recipe was extracted from Buckeye cookery (1892), page 89. The excerpt below is the record exactly as published.

ORANGES IN JELLY. Boil the smallest-sized oranges in water until a straw will easily penetrate them, clarify half a pound of sugar for each pound of © fruit, cut in halves or quarters, and put them to the syrup, set over a slow fire until the fruit is clear; then stir into it an ounce or more — of dissolved isinglass

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