Orange Dessert

Ingredients

• juice of ten oranges
• juice of two lemons
• two pounds of white sugar
• a pint of water
• small-sized package of gelatine

Method

1. 1

   Cut large yellow ripe oranges in the shape of a basket, removing all the pulp and seeds.

2. 2

   Soak the gelatine in cold water.

3. 3

   To make syrup, squeeze the juice of ten oranges and two lemons, removing every seed.

4. 4

   Rub two oranges with lumps of sugar to obtain the flavor of the peel.

5. 5

   Boil two pounds of sugar with a pint of water for three minutes; when cool, add the juice and gelatine.

6. 6

   Cool until it forms a jelly, then fill the orange baskets with this jelly.

7. 7

   Before serving, add whipped cream or stiffly whipped egg white on top.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 132. The excerpt below is the record exactly as published.

ORANGE DESSERT. Mrs. N. S. Ailing, Lamanda, Cal. (Very dainty and de- licious.) Take large yellow ripe oranges and cut In shape of a basket with handle; re- move all the pulp and seeds, leaving the in- side clean from any moisture; then soak a small-sized package of gelatine in a pint of cold water; let this stand until you have the syrup made to pour over the gelatine. To make syrup squeeze the juice of ten oranges and two lemons; remove every seed, as It will be bitter. Rub two oranges with lumps of white sugar so as to make each lump very yellow and oily; in this way obtain the flavor of the peel; take two pounds- of white sugar and a pint of water

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