Recipe or source entry
Orange Jelly
Rub the rind of six oranges upon lumps of loaf-sugar, and put these in a basin with the juice of twelve; add a pint of clarified syrup, No. 842, and two ounces of clarified isinglass, or gelatine; mix, and set the jelly in a mould in rough ice. When about to send to table, dip the mould in hot water, turn it upside-down on its dish; lift off the mould, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter24/orange-jelly.html- Legacy revision
8531e8373e9b- Source checksum
502bd0f700898be5f25ffb3670bfef33bb1dbde879091c83b03fac0bd6b1ce96- Legacy text checksum
968c6930c59eebd278b331955f17e4dcbd43a4105809ec0cbaf35c6010865405
Cite this page
Orange Jelly. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter24/orange-jelly.html