Ingredients: Eight oranges, two lemons, three-quaters of a box of gelatine soaked in half a pint of cold water, three-quarters of a pound of loaf-sugar, one pint of boiling water, beaten whites and shells of two eggs.
Rub the loaf-sugar on the peels of two oranges and one lemon; squeeze the juice from six or seven oranges and two lemons, and strain it. Take off the peel carefully from two oranges, leaving only the transparent skin surrounding the quarters, and separate all the sections without breaking them. Soak the gelatine half an hour in half a pint of water; boil the other pint of water and the sugar together, skimming all the time until no more scum rises; then put in the sections of oranges, and when they have boiled about a minute take them out, and put them one side. Pour this sirup over the soaked gelatine, adding the orange and lemon juice, the beaten whites and the shells of two eggs. Put it on the fire, and let it boil about a quarter of a minute without stirring; then, placing it at the side of the fire, skim off carefully all the scum at the top, and pass it through the jelly-bag. When half of the jelly is in the mold, put it on the ice, and let it set hard enough to hold the orange sections, which place in a circular row around the edge of the mold; then add enough more, jelly to cover the sections; when this has hardened, pour over the remainder of the jelly, which should have been kept in a warm place prevent it from hardening. All the sections of orange may be put in with the first half of the jelly, as they will rise to the top, although they will not hold their places evenly. Or, if time is valuable, mold the jelly without the sections, and save them to garnish the jelly on the dish.