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Orange Jelly

A dish that gets its character from box gelatine or 2 tablespoons granulated gelatine and sugar.

Cold Desserts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ box gelatine or 2 tablespoons granulated gelatine
  • 120 ml cold water
  • 350 ml boiling water
  • 240 ml sugar
  • 350 ml orange juice
  • 44 ml lemon juice

Steps

  1. Make same as Lemon Jelly.
  2. =To Remove Juice from Oranges.= Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheese-cloth; or use a glass lemon squeezer.

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Nutrition (estimated, per serving)
Calories476
Protein1.4 g
Fat0.4 g
Carbs120.9 g
Fiber0.4 g
Sodium3 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States