Orange Jelly.
A dish where package of gelatine and enough oranges to yield 1/2 pint of juice do the work.
Ingredients
US
Metric
- 1/2 a package of gelatine
- Enough oranges to yield 1/2 pint of juice
- 1/2 pint of boiling water
- 1/2 pint of sugar
- The juice of one lemon
- 1 gill of cold water
Steps
- Soak the gelatine in the cold water for two hours. Squeeze the oranges, grating the thin yellow rind from one into the juice; but be careful not to grate off any of the white skin. Add the lemon juice. Pour the boiling water on the soaked gelatine. Add the sugar, and place the bowl in a pan of boiling water. Now add the fruit juice, and stir until the liquid is clear. Strain through a napkin and pour into moulds. Set away to harden.
- Whipped cream is a desirable addition to this jelly when it is served.
Nutrition (estimated, per serving)
| Calories | 387 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 100.0 g |
| Fiber | 0.0 g |
| Sodium | 1 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States