Orange Jelly. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan.
  2. Add a quarter of a pound of double-refined sugar.
  3. Take an ounce and a half, good weight, of the best isinglass.
  4. Take the peel of seven of the oranges grated, and the bitter squeezed out through a towel.
  5. Boil this peel in the isinglass, which must be put over the fire in about a pint of water just to melt it.
  6. Stir it all the time it is on the fire.
  7. Strain and pour it to the juice of the oranges.
  8. Boil together for about ten minutes.
  9. When you take it off, strain it again.
  10. Put it into moulds.
Original Text
Orange Jelly. No. 1. Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan, adding a[281] quarter of a pound of double-refined sugar. Take an ounce and a half, good weight, of the best isinglass, the peel of seven of the oranges grated, and the bitter squeezed out through a towel; boil this peel in the isinglass, which must be put over the fire in about a pint of water just to melt it. Stir it all the time it is on the fire; strain and pour it to the juice of the oranges, which boil together for about ten minutes. When you take it off, strain it again, and put it into moulds.
Notes
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