Chartreuse of Oranges

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 1 pint Lemon Jelly (Recipe No. 1 or 9)
• 4 gill water
• 2 ozs. sugar
• 5 or 6 oranges
• 4 pint orange juice
• 4 pint cream
• Chopped pistachio nuts

Method

1. 1

   Line a plain mould with cool Lemon Jelly.

2. 2

   When set, decorate it all over with slices of orange, dipping each slice in a little cool jelly before putting it in position.

3. 3

   Fill the spaces between the pieces of orange with chopped pistachio nuts mixed with a little jelly.

4. 4

   When these are set, line again very thickly with jelly.

5. 5

   Dissolve the sugar and Gelatine in the water, and add to the orange juice.

6. 6

   Add this gradually to the half whisked cream.

7. 7

   Stir till the mixture begins to thicken, and then pour at once into the prepared mould.

8. 8

   Turn out when set, and arrange chopped Lemon Jelly round the chartreuse.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.

CHARTREUSE OF ORANGES. Six to eight persons 141. 4 oz. COX’S INSTANT POWDERED GELATINE 1 pint Lemon Jelly (Recipe No. 1 or 9) 4 gill water 2 ozs. sugar 5 or 6 oranges 4 pint orange juice 4 pint cream - Chopped pistachio nuts

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