ORANGE JELLY

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 6 min Total: 6 min
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for color
Instructions (8)
  1. Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of 1/2 lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum.
  2. Add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint.
  3. Stir all together over the fire until it is just on the point of boiling; skim well.
  4. Strain the jelly through a very fine sieve or jelly-bag.
  5. When nearly cold, put it into a mould previously wetted.
  6. When quite set, turn it out on a dish, and garnish it to taste.
To insure clarity
  1. The orange-and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients.
  2. To heighten the colour, a few drops of prepared cochineal may be added.
Original Text
ORANGE JELLY. 1454. INGREDIENTS.—1 pint of water, 1-1/2 to 2 oz. of isinglass, 1/2 lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges. [Illustration: OPEN MOULD.] Mode.—Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of 1/2 lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint; from 8 to 10 oranges will yield the desired quantity. Stir all together over the fire until it is just on the point of boiling; skim well; then strain the jelly through a very fine sieve or jelly-bag, and when nearly cold, put it into a mould previously wetted, and, when quite set, turn it out on a dish, and garnish it to taste. To insure this jelly being clear, the orange-and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added. Time.—5 minutes to boil without the juice; 1 minute after it is added. Average cost, with the best isinglass, 3s. 6d. Sufficient to fill a quart mould. Seasonable from November to May.
Notes
—