Chartreuse of Oranges

Ingredients

• 6 oranges
• 2 oz. sugar
• | pint of cream
• ^ oz. leaf gelatine
• 2 tablespoonfuls of water
• | pint of orange jelly

Method

1. 1

   Peel and quarter four of the oranges, divide each quarter lengthwise, dip them in a little of the orange jelly; arrange these in a star pattern at the bottom of a plain mould, pour over a little jelly, and when set arrange the half-quarters of the orange round the side of the mould, dipping each into the jelly first and putting the cut side to the mould.

2. 2

   Meanwhile, put the juice of two oranges and the grated rind into a saucepan with the water, gelatine, and sugar, allow this to dissolve; beat up the cream until nearly stiff, then strain the gelatine, &c., to it, stir well, and when cold, but not set, pour into the prepared mould.

3. 3

   When firm, dip in warm water, and turn out quickly on a lace paper in a glass dish.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 33. The excerpt below is the record exactly as published.

CHARTREUSE OF ORANGES, 6 oranges 2 oz. sugar , | pint of cream ^ oz. leaf gelatine 2 tablespoonfuls of water | pint of orange jelly

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