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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
Modernised → 1914 (proofread, p. 493)~80% of the text changedremovedadded
7,5 dl (gelée d'oranges). 3/4 l. hjemmelaget vin (rabarbra-, vin, rabarber-, stikkelsbær-, rips- eller eplevin). 2,5 dl vann. 1 knivsodd sitronsyre (på størrelse med eplevin 1/4 l. vand citronsyre (som en ert). ert) 8 plater gelatin (ca. 16 g). 1 kg kg. appelsiner (delt i båter/skiver uten kjerner). sukker (etter smak). 1 stk eggehvite. eggeskal 1 stk eggeskall (knust). syltet appelsinskall (til pynt). Visp sammen vin, vann, eggehvite. Vin, vand, sukker etter — efter smak (avhenger (avhænger av hvor gode appelsinene er), sitronsyren, appelsinernes godhet) —, citronsyren, eggehviten, det knuste eggeskallet eggeskal og den oppklipte gelatinen kaldt opklippede gelatin vispes koldt sammen i en emaljert gryte.. Gi blandingen gryte, gives et oppkok, ta gryten opkok, tages av varmen ilden og la den stå tildekket staar tildækket i 20 minutter. Den må minutter; maa ikke røres i.. Sil geleen forsiktig gjennom et sileklede.. Legg appelsinbåter uten kjerner i i. Siles gjennem sileklædet. I en glasskål og hell litt glasskaal lægges appelsinstykker, som er befriet for kjerner; noget av geleen heldes over. Når laget har Naar den er stivnet, legges nye lægges paany appelsinskiver over, og mer gelé helles på. Gjenta igjen gele; dette gjentages, til skålen skaalen er full.. Pynt fuld. Pyntes med appelsinbåter appelsinstykker og syltet appelsinskall før servering. appelsinskal.

Note on Modernised

Brøkmål er skrevet ut i moderne mål, sitronsyre angitt som en knivsodd, gelatinplater omregnet til ca. gram. Fremgangsmåten er delt i nummererte trinn og språket modernisert.

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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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