Orange and Lemon Jelly

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Put two quarts of water into a clean pan, with half a pound of hartshorn shavings.
  2. Let it simmer till near one half is reduced.
  3. Strain it off.
  4. Then put in the peel of four oranges and two lemons pared very thin.
  5. Boil them five minutes.
  6. Put to it the juice of the before-mentioned lemons and oranges, with about ten ounces of double refined sugar.
  7. Beat the whites of six eggs to a froth.
  8. Mix them carefully with your jelly, that you do not poach the eggs.
  9. Just let it boil up, and run it through a jelly bag till it is clear.
Original Text
PUT two quarts of water into a clean pan, with half a pound of hartshorn shavings, let it simmer till near one half is reduced, strain it off, then put in the peel of four oranges and two lemons pared very thin, boil them five minutes, put to it the juice of the before-mentioned lemons and oranges, with about ten ounces of double refined sugar, beat the whites of six eggs to a froth, mix them carefully with your jelly, that you do not poach the eggs, just let it boil up, and run it through a jelly bag till it is clear.
Notes