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Susan Gilbert cookbook, 1848-1887
Page 29
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Orange Jelly Dissolve 2 oz of Jsinglase 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. [On This?]. To 1 1/2 oz of Jsinglase dissolve in water, add the juice of 8 oranges and 2 lemon, 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 stove pan, and let it boil 3 or 4 minutes and skim it, then cold pour it into your Moulds. (signature)
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Orange Jelly Dissolve 2 oz of Jsinglase 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. [On This?]. To 1 1/2 oz of Jsinglase dissolve in water, add the juice of 8 oranges and 2 lemon, 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 stove pan, and let it boil 3 or 4 minutes and skim it, then cold pour it into your Moulds. (signature)
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