Orange Cream

Ingredients

• ^ pint Double Cream
• I oz. Castor Sugar
• some orange jelly about one inch deep
• the juice of two oranges
• the gyrated peel of one
• Soak the Gelatine

Method

1. 1

   Pour into a mould some orange jelly about one inch deep, let this set, then line the inside of the mould with the sponge fingers.

2. 2

   Place a smaller mould in the centre and fill the space with clear orange jelly, and set aside until firm.

3. 3

   Remove the small mould and pour in the prepared mixture of dissolved gelatine, orange juice, and whipped cream.

4. 4

   Set aside until quite firm.

5. 5

   Serve quarters of oranges round the base of the dish.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 12. The excerpt below is the record exactly as published.

^ pint Double Cream. I oz. Castor Sugar. Pour into a mould some orange jelly about one inch deep, let this set, then line the inside of the mould with the sponge fingers. Place a smaller mould in the centre of this lined mould and fill up the space (which should be about an inch) with clear orange jellj’, and set aside until firm. Remove the small mould and immediatelj' pour in the prepared mixture as below. Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve over the fire with the juice of two oranges and the gyrated peel of one

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