Fannie Merritt Farmer

Orange Jelly

Preparation info

  • Difficulty

    Easy

Appears in

top 1000The Boston Cooking-School Cook Book

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

Ingredients

  • ½ box gelatine or 2½ tablespoons granulated gelatine.
  • ½ cup cold water.
  • 1½ cups boiling water.
  • 1 cup sugar.
  • 1½ cups orange juice.
  • 3 tablespoons lemon juice.

Method

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.