No. 2709 — Orange Jelly
English historical translation of Molokhovets recipe No. 2709 from the 1901 Russian cookbook, retaining original methods and measures.
Boil sugar with finely pared zest of 2 oranges and 4 glasses of water. Add prepared isinglass. Squeeze juice from 3 oranges and ½ lemon, allow the juice to settle, decant and strain it, then mix into the syrup.
Clarify the jelly with paper as described in the original, strain and chill in a mould. If desired add 1 glass of Champagne after clarification, reducing the water by 1 glass.
For a large display, surround a main mould with small jellies. The source suggests setting portions in emptied orange peel halves, or even in emptied, rinsed eggshells. In the latter historic technique, a small hole is made in the shell, the contents removed, jelly poured in and left to set; the shell is peeled off before serving.
To provide
¾ pound of sugar and 3 oranges. 10 zolotniks of isinglass. | ½ lemon. (1 glass of Champagne). |