Chartreuse of Orange

Ingredients

• 1 oz. gelatine
• 4 pint cream
• 5 lb. sugar
• orange jelly
• Oranges

Method

1. 1

   Into the larger mould pour orange jelly to make a layer 4 an inch deep.

2. 2

   When slightly set, arrange a second layer of sections of oranges which have had all the skin and pips removed.

3. 3

   Cover these with more orange jelly.

4. 4

   Set aside until firm.

5. 5

   Place the smaller mould in the centre of the larger one, resting it on the jelly.

6. 6

   Fill the space between the two moulds with sections of orange, pour jelly over them until filled.

7. 7

   Place on ice until the jelly is firmly set.

8. 8

   Dissolve the gelatine in hot milk, whip the cream, and pour in the strained gelatine slowly while stirring.

9. 9

   Flavour with syrup made from sugar, orange rind, and juice.

10. 10

    When the jelly is set, loosen the inner mould with warm water, take it out carefully, and fill the space with cream.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 22. The excerpt below is the record exactly as published.

Chartreuse of Orange Orange jelly Oranges For cream | oz. gelatine 4 pint cream 5 lb. sugar For this and the following receipt two plain moulds are required. One should be about H inches larger in diameter than the other. Cj Into the larger mould pour orange jelly (see p. 94) to make a layer 4 an inch deep. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed. Cover these with more orange jelly. Set aside until firm. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly. Fill up the space between the two moulds with sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice, or in a very cold place, until the jelly is firmly set. Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk. Whip the cream (see p. 3) and pour in the strained gelatine slowly, stirring all the time. Flavour with a syrup made as 100 Pastry Book follows : Take \ lb. lump sugar. Rub the rind of one orange off on several lumps ; put all together with the juice of two oranges into an enamel saucepan. Stir over a gentle lire till melted. Pour this syrup, when cool, slowly over the cream, whipping all the time. When the jelly is set pour a little warm water into the inner mould to loosen it. Take it out very carefully. Fill in the space with the cream. Other fruits may be used and lemon jelly can be used instead of orange. In all cases great care should be taken in arranging the fruit. If the oranges or fruit used arc sour, soak them for an hour in a syrup of sugar and brandy or rum. "Chartreuse of Strawberries 2 lbs. strawberries 1 pint clear lemon jelly v> pint cream Sugar b oz. gelatine Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly. For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put 101 The Pudding and through a line sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal. "Chestnut Cream 20 chestnuts 1 oz. gelatine

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