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Susan Gilbert's late nineteenth century British cookery manuscript
Page 29
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Orange Jelly Dissolve 2 oz of Isinglass in 1/2 pint of water till it is reduced to half the quantity, then add to it, the juice of 2 China oranges and 2 Seville oranges, and 1/2 lb of loaf sugar, put these all together into a saucepan, boil them a few minutes then strain through a sieve with a piece of muslin and fill your moulds. Or Thus. To 1 1/2 oz of Isinglass dissolve in water, add the juice of 8 oranges and 2 lemons strain it and sweeten it with clarified sugar the orange peel to be rubbed on sugar and scraped off into water, put it into a stew-pan, and let it boil 3 or 4 minutes and skim it, when cold pour it into your moulds. Mrs. G -
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Orange Jelly Dissolve 2 oz of Isinglass in 1/2 pint of water till it is reduced to half the quantity, then add to it, the juice of 2 China oranges and 2 Seville oranges, and 1/2 lb of loaf sugar, put these all together into a saucepan, boil them a few minutes then strain through a sieve with a piece of muslin and fill your moulds. Or Thus. To 1 1/2 oz of Isinglass dissolve in water, add the juice of 8 oranges and 2 lemons strain it and sweeten it with clarified sugar the orange peel to be rubbed on sugar and scraped off into water, put it into a stew-pan, and let it boil 3 or 4 minutes and skim it, when cold pour it into your moulds. Mrs. G -
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