Orange Jelly (No. 47)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
For the jelly base
For garnish
Optional addition
Instructions (10)
  1. Boil in a pint of water one ounce and a quarter of picked isinglass, the rind of an orange cut thin, a stick of cinnamon, a few corianders, and three ounces of loaf-sugar, till the isinglass is dissolved.
  2. Squeeze two Seville oranges or lemons, and enough China oranges to make a pint of juice.
  3. Mix all together.
  4. Strain it through a tamis or lawn sieve into a basin.
  5. Set it in a cold place for half an hour.
  6. Pour it into another basin free from sediment.
  7. When it begins to congeal, fill your mould.
  8. When wanted, dip the mould into lukewarm water.
  9. Turn it out on a dish, and garnish with orange or lemon cut in slices, and placed round.
Note
  1. A few grains of saffron put in the water will add much to its appearance.
Original Text
Orange Jelly.—(No. 47.) Boil in a pint of water one ounce and a quarter of picked isinglass, the rind of an orange cut thin, a stick of cinnamon, a few corianders, and three ounces of loaf-sugar, till the isinglass is dissolved; then squeeze two Seville[374] oranges or lemons, and enough China oranges to make a pint of juice: mix all together, and strain it through a tamis or lawn sieve into a basin; set it in a cold place for half an hour; pour it into another basin free from sediment; and when it begins to congeal, fill your mould: when wanted, dip the mould into lukewarm water; turn it out on a dish, and garnish with orange or lemon cut in slices, and placed round. N.B. A few grains of saffron put in the water will add much to its appearance.
Notes
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