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Orange Jelly II

Layered orange jelly on homemade fruit wine: 7.5 dl wine, 2.5 dl water, sugar, citric acid, 8 gelatin sheets, clarified with egg white and eggshell. Poured in layers over orange segments in a glass bowl and garnished with candied orange peel.

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

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About the dish

A simpler, layered orange jelly made on homemade fruit wine. Homemade rhubarb, gooseberry, red currant or apple wine was common in Norwegian households at the time.

How to make it

  1. 1

    Mix everything cold

    Whisk together the wine, water, sugar to taste (depending on how good the oranges are), the citric acid, the egg white, the crushed eggshell and the cut-up gelatin cold in an enameled pot.

  2. 2

    Bring to a boil

    Bring the mixture to a boil, take the pot off the heat and let it stand covered for 20 minutes. It must not be stirred.

  3. 3

    Strain

    Strain the jelly gently through a straining cloth.

  4. 4

    Layer

    Place seedless orange segments in a glass bowl and pour a little of the jelly over. When the layer has set, place new orange slices on top and pour on more jelly. Repeat until the bowl is full.

  5. 5

    Garnish

    Garnish with orange segments and candied orange peel before serving.

Changes from the original

Fractional measures have been written out in modern units, citric acid given as a knife tip, gelatin sheets converted to about grams. The method has been divided into numbered steps and the language modernized.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 568) → 1914 (proofread, p. 493)~47% of the text changedremovedadded
Appelsingelé II. (Gelét tforanges.) Ingredienser: ½ (gelée d'oranges). 3/4 l. hjemmelaget vin, rabarbra-, rabarber-, stikkelsbær-, rips- eller eplevin ¾ 1/4 l. vann sitronsyre vand citronsyre (som en ert) 8 plater gelatin 1 kg. appelsiner sukker 1 eggeskall eggeskal 1 eggekvite Fremgangsmåte: eggehvite. Vin, vann, vand, sukker — efter smak (avhenger (avhænger av appelsinenes appelsinernes godhet) —, gelatinen, sitronen, citronsyren, eggehviten, det knuste eggeskall eggeskal og den opklippede gelatin vispes koldt sammen i emaljert gryte, gies gives et opkok, tas tages av varmen, ilden og står tildekket staar tildækket i 20 minutter; må maa ikke røres i. Siles gjennem sileklædet. I en glasskål legges glasskaal lægges appelsinstykker, som er befridd befriet for kjerner; noget av geleen helles heldes over. Når Naar den er stivnet, legges påny lægges paany appelsinskiver over, igjen gelé; gele; dette gjentas gjentages, til skålen skaalen er full. fuld. Pyntes med appelsinstykker og syltet appelsinskall. appelsinskal.

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Frequently asked questions

Why should the jelly not be stirred after boiling?
The egg white and the crushed eggshell clarify the jelly. When the mixture stands undisturbed and covered for 20 minutes, the impurities gather, and the jelly becomes clear when it is strained through a straining cloth. Stirring would mix the impurities back in.
Which wine is used in this recipe?
Homemade wine — rhubarb, gooseberry, red currant or apple wine — 3/4 liter, together with 1/4 liter water.
Why does it just say "sugar" without an amount?
The amount of sugar is adjusted to taste, because it depends on how sweet and good the oranges are (1 kg oranges is used in all).
How is the jelly built up in the mold?
In a glass bowl, seedless orange pieces are placed, and a little jelly is poured over. When the layer has set, new orange slices and more jelly are added, and this is repeated until the bowl is full. Expect a long setting time — around 6 hours in all.

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