To Make Orange Jelly
Ingredients
Directions
Prepare the jelly base
Boil hartshorn shavings in 2 quarts of spring water until reduced to 1 quart.
Pour the liquid clear off and let it cool.
Flavour, strain and mold
Combine ½ pint of spring water, orange rind, and orange juice in a bowl and let it sit overnight.
Strain the mixture through a fine sieve.
Melt the jelly and pour it into molds.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hartshorn shavings
- Gelling agent that sets the liquid into a firm jelly as it cools.
- Orange juice
- Adds sweet-tart citrus flavour and acidity.
- Orange rind
- Releases aromatic citrus oils that scent and flavour the jelly.
The step that matters
Reducing the hartshorn to 1 quart. Boiling extracts the gelling compounds from the hartshorn, and reducing the liquid concentrates them. If the liquid is not reduced enough, the jelly may set too soft.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More orange jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.