Orange Jelly

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

1 1/2 to 2 ozs. of Gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
12 China and 2 Seville oranges ↝ Orange, raw [Citrus fruits]
2 Seville oranges ↝ Orange, raw [Citrus fruits]
6 lumps of sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb., or even 1 lb., of sugar ↝ Sugar, NFS [Sugars and honey]
1/2 pt. of boiling water ↝ Water, tap [Tap water]
the whites of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pieces of orange ↝ Orange, raw [Citrus fruits]

Mrs. Sherwood's "orange jelly" comparison

2 lemons ↝ Lemon, raw [Citrus fruits]
2 Seville oranges ↝ Orange, raw [Citrus fruits]
4 or 5 oranges ↝ Orange, raw [Citrus fruits]
2 lemons ↝ Lemon, raw [Citrus fruits]
3/4 lb. sugar ↝ Sugar, NFS [Sugars and honey]
2 shells and whites of egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (14)

Soak gelatine in cold water for 1/2 hour.
Squeeze juice from China and Seville oranges into a basin.
Rub sugar lumps on the rind of Seville and China oranges to get dark colour, and add to the orange juice.
Make a syrup with sugar and cold water, boil, skim, and use to sweeten the jelly.
Put soaked gelatine into a stewpan with boiling water and egg whites.
Beat over fire until it boils.
Remove from heat and pour in the orange juice.
Cover and place by the side of the fire for 10 minutes.
Taste and sweeten with syrup as needed before putting into the mould.
Ornament mould with orange pieces if desired.

Mrs. Sherwood's "orange jelly"

Use 2 lemons instead of 2 Seville oranges.
Rub 3/4 lb. sugar on the rind of 4 or 5 oranges and 2 lemons.
Clear the jelly with 2 shells and whites of egg.
Stand the jelly mould on ice for 3 hours.

Original Text

Soak from 1½ to 2 ozs. of Gelatine in just enough cold water to cover it ½ hour.
Take 12 China and 2 Seville oranges, and squeeze their juice through a sieve into another basin.
Take 6 lumps of sugar, and rub them well on the rind of one of the Seville and 2 of the China oranges, the darkest-coloured ones you can find, that the jelly may be dark though clear, and add these 6 lumps of sugar to the juice.
Make a syrup of ½ lb., or even 1 lb., of sugar, according to the sweetness of the oranges; 1 lb. sugar should dissolve in 2 wineglasses of cold water. Warm well and give it a boil up; skim it thoroughly, and use it to sweeten the jelly.
When the gelatine has soaked, put it into a stewpan, pouring over it ½ pt. of boiling water, and add the whites of 2 eggs, and beat it well over the fire till it comes to the boil. Then it must be taken off and the juice poured into it. Cover close, and put it for 10 minutes by the side of the fire. Then taste it two or three times through the jelly-bag, and sweeten to taste with the syrup the last thing before it goes into the mould. Ornament the mould with pieces of orange if you like, but do not add anything else.
[Mrs. Sherwood's “orange jelly” is nearly the same, but she uses 2 lemons instead of 2 Seville oranges, and rubs ¾ lb. sugar on the best part of rind of 4 or 5 oranges and 2 lemons; she clears the jelly with 2 shells and whites of egg, and stands the jelly mould on ice for 3 hours.]

Notes

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