The 1901 Cookbook Archive
No. 1977 — Orange Jelly
English historical translation of Molokhovets recipe No. 1977 from the 1901 Russian cookbook, retaining original methods and measures.
Boil lump sugar, thin zest of two oranges and four glasses water. Stir in gelatin.
Add rested and strained juice of three oranges and half a lemon, clarify with paper, strain and set in a mould.
A glass champagne may be added if one glass water is omitted.
For decorative presentation use small matching jelly moulds around a large one, or set the orange jelly directly in clean orange-skin halves.
Another historical method fills emptied rinsed egg shells through a small opening, chills, then breaks away the shell before serving.
To provide
¾ pound sugar and 3 oranges 10 zolotnik gelatin | ½ lemon Optional 1 glass champagne |
Historical editorial note: Using reused eggshells as food moulds may pose hygiene risks; use clean food-safe moulds.
Original source: Read Russian recipe No. 1977. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.