Orange Chartreuse

Ingredients

• a quart of calf's-foot jelly
• 4 oranges
• about a teacupful of the jelly
• powdered sugar
• chopped pistachios

Method

1. 1

   Flavor jelly with orange, keep liquid.

2. 2

   Peel oranges, sprinkle with sugar, set aside.

3. 3

   Pour jelly into a mould, layer oranges, repeat until full.

4. 4

   Turn out, surround with whipped cream and pistachios.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

ORANGE CHARTREUSE Make a quart of calf's-foot jelly, flavor it with orange, and keep in a liquid state; peel 4 oranges, and divide into small sections, be- ing careful not to break the inner skin ; place the oranges in a flat dish and sprinkle pow- dered sugar over them, and set aside for two hours. Pour about a teacupful of the jelly into a plain mould ; let set, and arrange upon it a layer of oranges ; pour over these some jelly ; allow it to set ; then some more oranges, and so on till the mould is quite full. When quite firm turn out on a dish, and surround the base with a border of whipped cream, and sprinkle the latter with chopped pistachios. PINEAPPLE TRIFLE Make small holes in a stale sponge-cake, and pour over it as much of the syrup of a pineapple as it will absorb; chop a few slices of the pineapple, put them around the bottom of the cake, and pour cream over the whole ; sprinkle with blanched almonds and pista- chios cut very small, and candied cherries. 6 82 COLD DISHES FOR HOT WEATHER PORCUPINE Put a pound of raspberries into a pan with a pound and a half of apples, pared, cored, and sliced ; add enough powdered sugar

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