Orange Cup

Ingredients

• one dozen large oranges
• three teacupfuls of lemon gelatin
• a teacupful of Malaga grapes
• two cupfuls of orange meat or juice
• one banana chopped fine
• a teaspoonful of gelatin
• two-thirds of a pint of sweetened cream
• three bananas mashed

Method

1. 1

   Quarter and peel the oranges, removing the meat.

2. 2

   Make lemon gelatin and add grapes, orange meat, and chopped banana before it congeals.

3. 3

   Pour into orange hulls and let congeal.

4. 4

   Dissolve gelatin in water, whip cream, and mix in mashed bananas.

5. 5

   Fill orange hulls before it fully congeals.

6. 6

   Fasten with straws and chill.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 161. The excerpt below is the record exactly as published.

Orange Cup Take one dozen large oranges ; hold them with the stem up and quarter and peel half way down ; turn the peel back, and remove the meat carefully with a tea- spoon. Make three teacupfuls of lemon gelatin (using only one lemon) ; just before it congeals, add quickly a teacupful of Malaga grapes, cut in half and seeded, and two cupfuls of orange meat or juice, and one banana chopped fine. Pour the mixture immediately into the orange hulls, filling nearly to where they are cut, and let congeal. Dissolve over the fire a teaspoon- ful of gelatin in a very little water; whip or chum to a stiff froth two-thirds of a pint of sweetened cream, then beat in three bananas mashed

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