Recipes > Desserts > Gelatin Desserts > Orange Jelly > Orange Jelly

Orange Jelly


  • 1/2 box, or 1 ounce, of gelatine
  • 1/2 cupful of cold water
  • 1 cupful of boiling water
  • juice of 1 lemon
  • 1 cupful of sugar
  • 2 cupfuls of orange-juice, filtered


Combine the same as directed for wine jelly.

A stronger flavor and color of orange can be obtained by soaking with the gelatine the grated yellow rind of one or two bright-skinned oranges. In this case the juice need not be filtered, for the mixture will have to be passed through flannel. Putting it through several times gives a clearer and more brilliant jelly.


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The Century Cook Book (1901).

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