Orange Jelly
Ingredients
Directions
Prepare
Peel and divide the oranges into eight pieces, removing the pith and seeds.
Prepare 1 quart of Orange Jelly according to your preferred recipe.
Layer and set
Pour ½ inch of jelly into a mold and let it cool.
Arrange a layer of oranges, round side out, on the jelly.
Pour in more jelly and let it cool again.
Repeat layering with oranges and jelly until the mold is full.
Place in ice or a cold area until set.
Serve
Turn out of the mold and serve.
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
- Oranges
- Provide the fruit pieces and fresh citrus flavor that give the jelly its visible layers.
- Orange jelly
- Sets around the orange pieces to hold the layers together and gives the dessert its body.
The step that matters
Let each jelly layer cool before adding oranges. Gelatin-based jelly must be partly set before fruit is added; if it is still liquid, the oranges sink or float and the layers mix. Each layer needs to firm before the next is poured.
“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.
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