Banana and Orange Cream

Ingredients

• Four Bananas.
• Two Oranges.
• Quarter of an ounce of powdered Vegetable Gelatine.
• Two tablespoonsful of Lemon juice.
• One teacupful of castor Sugar.
• Half a pint of Cream.

Method

1. 1

   Soak the gelatine in half a cupful of cold water overnight, and next morning dissolve it in the same quantity of boiling water.

2. 2

   Peel the bananas and rub them through a sieve, add the juice and pulp of the oranges, and the lemon-juice and sugar.

3. 3

   Mix all well together and add to the gelatine.

4. 4

   Set the mixture in a cool place until it begins to stiffen.

5. 5

   Whip the cream till stiff and stir all together; put into a mould and let it stand on ice a few hours.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 51. The excerpt below is the record exactly as published.

Banana and Orange Cream. Ingredients. Four Bananas. Two Oranges. Quarter of an ounce of powdered Vegetable Gelatine. Two tablespoonsful of Lemon* juice. One teacupful of castor Sugar. Half a pint of Cream.

Cook this with the app: pantry check, scaling, and the assistant.