Orange jelly II

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VIII. Om appelsiner, s. 51 (falt i det fri)

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1
Layer the oranges
Peel the oranges and remove all the white pith. Cut them crosswise into thin slices and remove all the pips. Layer them with sugar in a moistened mould or bowl. Squeeze the juice from 2 oranges and pour it over.
2
Boil the jelly base
Whisk the water, wine or juice, egg white, crushed eggshell and the snipped gelatine sheets over the heat until it comes to the boil. Bring to the boil, take the pan off the heat, cover and leave to stand for about 10 minutes.
3
Strain and pour over
Strain the jelly base and pour it over the orange slices. Leave to set. Serve with or without whipped cream.

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