Orange Jelly

Cooking time—10 min.
Setting time—2 hr.


  • 1 pt. water
  • 3–4 oz. sugar
  • oz. gelatine
  • 6 oranges (1 pt. juice)
  • 2 lemons
  • angelica (optional)


Put water, sugar and gelatine into a pan. Wash fruit and cut thin strips of outer rind from 3 oranges, avoiding white pith. Add strips to the pan and bring slowly to the boil. Leave to infuse, with the lid on, for 10 min. Squeeze juice from oranges and lemons and strain on to juice. Then either: (a) pour into a wet metal mould; or (b) prepare orange-skin “cups” made from half-sections of peel freed from pulp. Fill with liquid jelly, stand in patty-tins to hold upright until set, and decorate with piped cream and angelica-strip “handles” to form baskets; or form baskets as shown on p. 40; or (c) allow to set in orange-skin cups, then cut the halves into quarters and arrange as boats.