4992 Orange Jelly

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To make 1 litre ( pt or U.S. cups) orange jelly take 12 medium-sized oranges of 150 g (5 oz) each, 2 dl (7 fl oz or U.S. cup) good apple juice, 500 g (1 lb 2 oz) loaf sugar, and 1 tbsorange sugar. If a garnished jelly is required add some finely shredded candied orange peel.

To make the jelly, squeeze the juice from the oranges and filter it. Place the sugar in a pan with a little water and dissolve it.

Add the orange juice and the apple and cook as in the preceding recipes. Allow to cool for 10 minutes then add the orange sugar and the shredded peel.