1423. ORANGE JELLY, GARNISHED WITH QUARTERS OF ORANGES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Peel six oranges with a sharp knife, leaving the transparent pulp quite bare; divide each into six, cutting the orange lengthwise, thus giving an angular form to the pieces; put these into a small preserving pan, with a pint of clarified syrup, and set the whole to boil on the stove-fire for not more than two minutes; then pour the pieces of oranges and their syrup into a basin, and set them aside in a cool place.
  2. Prepare about a pint of bright orange jelly in the manner directed in No. 1412, using the syrup from the pieces of oranges, which must be strained upon a sieve for that purpose.
  3. Next, imbed a plain mould in some pounded rough ice contained in an earthen pan, and proceed to garnish it with the pieces of oranges and the jelly, first pouring a little jelly on the bottom of the mould, then, when the jelly is set, arrange a layer of the pieces of oranges upon it in close circular order, one resting upon another; pour sufficient jelly upon these to reach their surface, and when this has become firm, place another layer of oranges upon it, and so on, until the mould is filled.
Original Text
1423. ORANGE JELLY, GARNISHED WITH QUARTERS OF ORANGES PEEL six oranges with a sharp knife, leaving the transparent pulp quite bare; divide each into six, cutting the orange lengthwise, thus giving an angular form to the pieces; put these into a small preserving pan, with a pint of clarified syrup, and set the whole to boil on the stove-fire for not more than two minutes; then pour the pieces of oranges and their syrup into a basin, and set them aside in a cool place. Prepare about a pint of bright orange jelly in the manner directed in No. 1412, using the syrup from the pieces of oranges, which must be strained upon a sieve for that purpose. Next, imbed a plain mould in some pounded rough ice contained in an earthen pan, and proceed to garnish it with the pieces of oranges and the jelly, first pouring a little jelly on the bottom of the mould, then, when the jelly is set, arrange a layer of the pieces of oranges upon it in close circular order, one resting upon another; pour sufficient jelly upon these to reach their surface, and when this has become firm, place another layer of oranges upon it, and so on, until the mould is filled.
Notes
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