Orange Baskets with Jelly, a la Upsala

Ingredients

• Cut two quarters out of the oranges
• one and a half cups of the juice
• eight tablespoons dissolved Cox’s gelatine
• one tablespoon sugar

Method

1. 1

   Scoop out the oranges, and scallop around the edges.

2. 2

   Press the inside through a sieve, put the juice on the stove to boil, add to each cup juice one tablespoon sugar.

3. 3

   Add gelatine, put on stove to come to a boil, strain, put on ice until settled.

4. 4

   Cut an orange in small dices, layer in the jelly, fill the baskets of oranges that have been left in ice water, leave in the ice until cold; garnish with jelly and whipped cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 530. The excerpt below is the record exactly as published.

Orange Baskets with Jelly, a la Upsala Corbeilles d’ Oranges en Gelee, a la Upsala Cut two quarters out of the oranges — leaving a space for a handle; scoop out the oranges, and scallop around the edges. Press the inside through a sieve, put the juice on the stove to boil, add to each cup juice one tablespoon sugar. Add to one and a half cups of the juice eight tablespoons dissolved Cox’s gelatine

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