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Jellied Oranges

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Jellied Oranges

Ingredients

Directions

  1. Cut a small hole in the bottom of each orange and remove the juice and fiber.

  2. Place the orange shells in cold water and bring to a boil to remove the bitter taste.

  3. Fill the orange shells with warm stiff jelly and let it cool.

  4. When ready to serve, cut each orange into quarters through the jelly and serve in individual sauce dishes.

Recipe from a historical cookbook (Internet Archive).

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.

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