Jelly—Orange. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 20 min Total: 20 min
Yield
1.0 quart mould
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Ruth Camp's variation
Instructions (12)
  1. Rub the fruit clean, then peel half the oranges (choosing the dark ones), and both the lemons.
  2. Put the peel in a stewpan, and just cover with 1 pt. of boiling water.
  3. Put the lid on close, and boil out all the flavour (15 to 20 minutes).
  4. Strain off the liquor for use, but do not press the peel. Throw the peel away.
  5. Now squeeze out all the juice from the oranges and lemons, and strain it.
  6. Having previously dissolved 11/2 oz. of gelatine in just enough warm water to cover it, add this to the juice, and add also the peel-flavoured water, and put all to boil together.
  7. When it comes to the boil, add from 1/2 lb. to 3/4 lb. of white sugar.
  8. Stir all the time till it has melted; then strain two or three times through a jelly-bag till it runs clear.
  9. If wanted to be as clear as calf's foot jelly, add a raw whisked whites of egg before bringing to the boil, and run it many times through the jelly-bag.
  10. Pour into a quart mould.
  11. Put the lid on the mould, and bury it in ice for 3 or 4 hours.
Ruth Camp's variation
  1. Ruth Camp uses only 6 oranges and 1/4 lb. sugar, and buries the mould in ice, or snow, for 8 hours.
Original Text
Jelly—Orange. No. 2. (Bagshot. 1862.) Almost all juice. 15 China oranges; 1 lemon should the oranges be sour or 2 lemons if sweet. Rub the fruit clean, then peel half the oranges (choosing the dark ones), and both the lemons; put the peel in a stewpan, and just cover with 1 pt. of boiling water. Put the lid on close, and boil out all the flavour (15 to 20 minutes). Strain off the liquor for use, but do not press the peel. Throw the peel away. Now squeeze out all the juice from the oranges and lemons, and strain it. Having previously dissolved 1½ oz. of gelatine in just enough warm water to cover it, add this to the juice, and add also the peel-flavoured water, and put all to boil together. When it comes to the boil, add from ½ lb. to ¾ lb. of white sugar. Stir all the time till it has melted; then strain two or three times through a jelly-bag till it runs clear. If wanted to be as clear as calf's foot jelly, add a raw whisked whites of egg before bringing to the boil, and run it many times through the jelly-bag. Pour into a quart mould. Put the lid on the mould, and bury it in ice for 3 or 4 hours. [Ruth Camp uses only 6 oranges and ¼ lb. sugar, and buries the mould in ice, or snow, for 8 hours.]
Notes
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