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Orange Jelly I

Erken's clarified orange jelly from 1914: 12 oranges, 1 l water, 300 g sugar, 16 gelatin sheets, egg white and eggshell for clarifying, sherry and lemon. Brought to a boil, steeped 15 min, strained, mixed with juice and wine and set in a glass bowl.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 493 (falt i det fri)

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About the dish

A clarified orange jelly of the classic type in which egg white and crushed eggshell are used to clarify the liquid. The dish belongs to Erken's desserts of wine and fruit jellies, which were served in a glass bowl or set in a mold.

How to make it

  1. 1

    Squeeze the juice

    Squeeze the juice from the oranges and the lemon, and strain it through a cloth. Set the juice cold.

  2. 2

    Boil with clarifying

    Put the water in an enameled pot together with the peel of one orange and the lemon zest — all white must be peeled away. Add the sugar, the unbeaten egg whites, the crushed eggshells and the gelatin, which has been rinsed and cut up.

  3. 3

    Whisk to the boiling point

    Set the pot over the heat and whisk constantly until it comes to a boil. Give it a good boil-up and pull the pot off the heat.

  4. 4

    Let it clarify

    Put a lid on the pot and let it stand undisturbed for 15 minutes.

  5. 5

    Strain the jelly

    Strain gently through a cloth that has first been dipped in hot water.

  6. 6

    Mix in juice and wine

    Cool the jelly well, and add the orange and lemon juice as well as the sherry or wine.

  7. 7

    Chill

    Stir the jelly until it is cold, and pour it into a glass bowl. Let it set in the refrigerator. Serve with or without whipped cream.

Changes from the original

Quantities have been converted to modern measures (deciliters, grams). Gelatin sheets are given both in number and grams (about 2 g per sheet). The method has been divided into numbered steps and the language modernized, but the proportions are unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 566) → 1914 (proofread, p. 493)~44% of the text changedremovedadded
Appelsingelé I. (Gelée d'oranges.) INGREDIENSER: (gelée d'oranges). 12 appelsiner ½ 1 l. vann vand ca. 300 gr. sukker 2 eggehviter og eggeskall eggeskal 16 plater pl. gelatin 2 dd. del. sherry eller rabarbravin rabarbervin 1 sitron FREMGANGSMÅTE: citron. Den utpressede saft av appelsinene appelsinerne og sitronen citronen siles gjennem et klæde. Vannet has Vandet haves i emaljert gryte sammen med skallet av en appelsin og sitronskallet; citronskallet; alt hvitt må maa være fjernet fra skallene; vannet tilsettes vandet tilsættes sukker, de uvispede eggehviter og de knuste eggeskall eggeskal samt den skylte, skyllede, opklippede gelatin. Gryten settes sættes over varmen, ilden, vispes i i, til den står staar i koken, gis gives et godt opkok, settes vekk sættes væk fra ilden, gryten dekkes dækkes med lokk lok og står staar uten å at røres i ¾ 1/4 time. Siles op gjennem et klæde, der først er dyppet i varmt vann. vand. Avkjøles godt, tilsettes tilsættes appelsin- og sitronsaften citronsaften samt vinen. Røres i i, til det er koldt, helles heldes op i en glasskål. glasskaal. Serveres med eller uten fløteskum.

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Frequently asked questions

Why does the recipe use egg whites and crushed eggshells?
They are used to clarify the jelly. Egg white and shell bind impurities when the mixture is brought to a boil, and after a quarter of an hour's rest everything is strained through a cloth that has first been dipped in hot water, so the jelly becomes bright and clear.
When should the orange juice be added?
Only after the strained liquid has cooled well. The juice of 12 oranges and 1 lemon is squeezed and strained through a cloth, and is added together with sherry or rhubarb wine at the end, so the aroma is not boiled away.
Why must all the white be removed from the peels?
The white layer under the peel is bitter. Only the outermost peel of one orange and the lemon zest are boiled in the water to give aroma.
How long does the dessert take?
Allow about 6 hours in all, since the jelly must cool and set. The boiling itself is short, but the mixture should stand undisturbed under a lid for a quarter of an hour after boiling before it is strained.

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