Orange Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

ORANGE JELLY.

This can be made with calf’s feet or without. One quart of water will require one ounce of isinglass, simmer the isinglass in the water, and add the peel of one lemon and one orange; when the isinglass is dissolved, add the juice of a lemon and six fine oranges; although the quantity must vary according to the season for them, sweeten with half a pound of white sugar; a Seville orange is added if there should not be much flavor in the others.

Lemon jelly is made in the same way; the peel of a Seville orange and of a lemon is used, with the juice of five lemons; rather more sugar will be required with this jelly than with the former.

Punch jelly is made in the same way. An equal quantity of brandy and rum, with the juice of two or three lemons is mixed with the isinglass, which is dissolved in one pint of water, the other pint of liquid being made up by the lemon juice and spirits.

The essence of noyeau is reckoned to give an exquisite flavor, in this case it requires to be coloured with a few drops of cochineal.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore