The Orange Jellies of Charles I

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

They were supposed to have been served to him like this, perhaps in compliment to Nell Gwynne.


  • 1 oz. (30 g.) gelatine soaked in a little water
  • ¼ lb. (


Carefully cut the oranges round, taking off the peel cleanly in two halves. Reserve.

Soak the thinly sliced peel of one of the oranges in the sherry for at least an hour. Then strain off the peel and put the sherry to the fruit juice in a saucepan. Add the sugar and gelatine and stir till all is dissolved. Pour into the halved orange skins and allow to set. When firmly set cut through a