Take fourteen large ripe oranges, and grate the yellow rind from
seven of them. Dissolve an ounce of isinglass in as much warm
water as will cover it. Mix the juice with a pound of loaf-sugar
broken up, and add the grated, rind and the isinglass. Put it into
a porcelain pan over hot coals and stir it till it boils. Then,
skim it well. Boil it ten minutes, and strain it (but do not
squeeze it) through a jelly-bag till it is quite clear. Put it
into a mould to congeal, and when you want to turn it out dip the
mould into lukewarm water. Or you may put it into glasses at
once.
You must have a pint of juice to a pound of sugar.
A few grains of saffron boiled with the jelly will improve the
colour without affecting the taste.