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Oranges in Jelly Old Elizabethan Dessert Recipe

Queen Elizabeth Ist

"Queen Elizabeth Ist"

To preserve Oranges in jelly
Take the thickest rind Oranges, chipped very thin, lay them in water three or four days, shifting them twice every day, then boil them in several waters, till you may run a straw through them, then let them lye in a Pan of water all night, then dry them gently in a Cloth, then take to every Pound of Oranges one Pound and an half of Sugar, and a Pint of water,

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 the text
  • 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 cooking
Old Elizabethan Recipes
Elizabethan Era Index

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