Chapter XXIII · Fruit-stews and Jams · No. 2970
2970—Orange Jelly
In order to make one quart of orange jelly, take twelve oranges, each weighing about five oz.; one-third pint of good apple juice, one lb. of loaf-sugar, and a tablespoonful of grated orange sugar. The latter is obtained by rubbing the rinds of the oranges with loaf-sugar, and then grating the sugar so coloured and flavoured with a hard knife.
If the jelly be desired garnished, insert a fair-sized, candied orange-rind cut into small strips.
Preparation:—Thoroughly press the oranges and filter the juice; prepare the apple juice, and set the sugar to dissolve with a few drops of water.
Add the orange and apple juice to the sugar, and cook the jelly like the preceding ones. Leave it to cool for ten minutes; mix with it the orange sugar and the candied rind, and pour it into pots.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2970, p. 827. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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