make thereof a syrup; then put in your Oranges,
and boil them a little, then set them by till the next day, and boil
them again a little, and so do for four or five days together, then
boil them till they are very clear, then drain them in a sieve.
Then take to every
Pound of Oranges one quarter of a Pint of water wherein sliced Pippins
have been boiled into your syrup, and to every quarter of a Pint of that
water, add a quarter of a Pound of fresh Sugar, boil it till it will
jelly, then put your Oranges into a Pot or a Glass, and put the jelly
over them; you may if you please, take all the Meat out of some of your
Oranges at one end, and fill it with preserved Pippin, and if you put in
a little Juice of Orange and Limon into your Syrup when it is almost
boiled, it will be very fine tasted.
Oranges in Jelly Old Elizabethan Dessert Recipe
The above Old dessert recipe for Oranges in Jelly is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of