Orange Jelly

Ingredients

• 1 pint water
• 1-1/2-2 oz isinglass
• 1/2 lb loaf sugar
• 1 Seville orange
• 1 lemon, about 9 China oranges
• OPEN MOULD.]

Instructions

1. 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;
2. 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.
3. Stir all together over the fire until it is just on the point of boiling;
4. 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.
5. 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.