Orange Cream

Ingredients

• 1 package Pure Gold orange jelly powder
• 14 cups boiling water
• 3 cup sugar
• 3 tablespoon lemon juice
• 1 cup orange juice
• 1 well-beaten egg yolk

Method

1. 1

   Dissolve jelly powder in boiling water.

2. 2

   Add sugar, lemon juice, orange juice, and beaten egg yolk.

3. 3

   Cook gently for 5 to 6 minutes.

4. 4

   Then pour into a mould and set in a cool place.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 60. The excerpt below is the record exactly as published.

? tablespoon lemon juice, } cup sugar, 2 beaten egg yolks, 2 beaten egg whites. Dissolve jelly powder in boiling water, add lemon juice, sugar and beaten egg yolks. Cook the mixture in a double boiler 5 to 6 minutes. Put away to partially set. Then add beaten egg whites. Turn into a mould to set. Russian Jelly—1 package Pure Gold jelly powder (any flavor), 2 cups boiling water, 2 egg whites, beaten stiff. Dissolve jelly powder in the boiling water, set aside to cool. When partially set whip until it is frothy, then add beaten egg whites. Set away in moulds. Serve with custard. Pineapple Cream—1 package Pure Gold pineapple jelly powder, | cup boiling water, 1 cup juice from a can of pineapple, ~ + cup canned pineapple, shredded or cut in small pieces, ? cup whipped cream. Dissolve jelly powder in boiling water. Add pineapple juice. Put away to partially set. Then add whipped cream and pine- apple. ‘Turn into a mould to set. Fruit Charlotte—1 tablespoon Pure Gold gelatine, 4 cup cold water, 1 cup boiling water, } cup orange juice, 1 cup fresh sliced fruit, } cup sugar, 1 egg white, beaten stiff, } cup cream, whipped. Soak gelatine in cold water, dissolve in boiling water, add orange juice and sugar, set aside to cool, then pour over sliced fruit. Put away to partially set. Then add beaten egg white and the whipped cream. ‘Turn into a mould to set. Italian Cream—2 cups milk, 1 tablespoon Pure Gold gela- tine, } cup cold water, 4 cup sugar, 2 eggs, 1 teaspoon Pure Gold vanilla. Soak gelatine in cold water. Scald milk in double boiler. Add to milk, the egg yolks and sugar that have been beaten to- gether. Cook for 6 minutes, stirring gently. Add gelatine. Remove from fire and cool a little. Then add vanilla. Put away to partially set. Then add beaten egg whites. Turn into a mould. wari Frozen Desserts 101 Orange Cream—Dissolve 1 package Pure Gold orange jelly powder in 14 cups boiling water. Add 3 cup sugar, 3 table- spoon lemon juice, 1 cup orange juice, and 1 well-beaten egg yolk

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