Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ box gelatine or tablespoons granulated gelatine.
  • ½ cup cold water.
  • cups boiling water.
  • 1 cup sugar.
  • cups orange juice.
  • 3 tablespoons lemon juice.


    Make same as Lemon Jelly.

    To Remove Juice from Oranges

    Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheese cloth; or use a glass lemon squeezer.