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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
Modernised → 1914 (proofread, p. 493)~77% of the text changedremovedadded
(gelée d'oranges). 12 stk appelsiner (saften presses ut). 1 l vann. l. vand ca. 300 g gr. sukker (ca.). 2 stk eggehviter (uvispede). 2 stk eggeskall (knuste). og eggeskal 16 plater pl. gelatin (ca. 32 g). 2 dl del. sherry eller rabarbravin. rabarbervin 1 stk sitron (saft og skall). Press saften citron. Den utpressede saft av appelsinene og sitronen, appelsinerne og sil den gjennom citronen siles gjennem et klede. Sett saften kaldt.. Ha vannet klæde. Vandet haves i en emaljert gryte sammen med skallet av én en appelsin og sitronskallet – citronskallet; alt hvitt må maa være skrelt bort. Tilsett fjernet fra skallene; vandet tilsættes sukker, de uvispede eggehvitene, eggehviter og de knuste eggeskallene og gelatinen, som er skylt og klippet opp.. Sett gryten eggeskal samt den skyllede, opklippede gelatin. Gryten sættes over varmen og visp hele tiden ilden, vispes i, til det står den staar i kok. Gi det koken, gives et godt oppkok og trekk gryten av platen.. Legg lokk på opkok, sættes væk fra ilden, gryten dækkes med lok og la den stå urørt staar uten at røres i 15 minutter.. Sil forsiktig gjennom 1/4 time. Siles op gjennem et klede som klæde, der først er dyppet i varmt vann.. Avkjøl geleen vand. Avkjøles godt, og tilsett tilsættes appelsin- og sitronsaften citronsaften samt sherryen eller vinen.. Rør i geleen vinen. Røres i, til den det er kald, og hell den koldt, heldes op i en glasskål. La den stivne i kjøleskap. glasskaal. Serveres med eller uten pisket krem. fløteskum.

Note on Modernised

Mengder er omregnet til moderne mål (desiliter, gram). Gelatinplater er angitt både i antall og gram (ca. 2 g pr. plate). Fremgangsmåten er delt i nummererte trinn og språket modernisert, men mengdeforholdene er uendret.

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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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