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📝 Description
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🥘 Ingredients
1 pint of water, 1-1/2 to 2 oz. of isinglass, 1/2 lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges. [Illustration: OPEN MOULD.]
👨🍳 Method
Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of 1/2 lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint; from 8 to 10 oranges will yield the desired quantity. Stir all together over the fire until it is just on the point of boiling; skim well; then strain the jelly through a very fine sieve or jelly-bag, and when nearly cold, put it into a mould previously wetted, and, when quite set, turn it out on a dish, and garnish it to taste. To insure this jelly being clear, the orange-and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Orange Jelly this week, and I must say, it was a delightful journey back to the Victorian era. The process was more involved than modern recipes, but there was a certain charm in the careful layering of flavours and the patience required. I found the use of isinglass fascinating—it's a gelatin derived from fish bladders, a far cry from our modern powdered gelatin. The surprising detail was the quantity of oranges needed; nine China oranges for just a pint of juice seemed extravagant by today's standards, but the resulting flavour was incredibly fresh and bright. This recipe would be a hit with anyone hosting a vintage-themed dinner party or looking to impress guests with a show-stopping dessert. The jelly sets beautifully, and the citrus notes are refreshing. I garnished mine with a few mint leaves and a dusting of powdered sugar, but the possibilities are endless. The next time you're feeling adventurous in the kitchen, give this a try—it's a tangible connection to the past that tastes as good as it sounds.
