Orange Ice Box Cake

Ingredients

• 2 cups of sugar
• 2 tablespoons Knox gelatine
• 1 cup of sugar (one envelope)
• 3 oranges, juice (pulped, strained)
• 1½ cup of cold water
• 2 cups whipped cream
• ½ pound of marshmallows
• ¼ cup pecans
• 24 day-old lady fingers

Method

1. 1

   Boil sugar and water for 20 minutes.

2. 2

   Have gelatine soaking in ¼ cup of water then add gelatine, lemon juice, and orange juice.

3. 3

   Chill.

4. 4

   When it begins to thicken, beat until light and frosty, whip cream and add to mixture also chipped up marshmallows, beat thoroughly, add one tablespoon cherry juice and chip some cherries in the cake, save half to garnish.

5. 5

   Cut ladyfingers to make stand, what is left crumble.

6. 6

   Line the pan with ladyfingers, cut oil paper to fit bottom of pan, put layer of crumbled ladyfingers, then nuts then cream mixture about half more ladyfingers (crumbled) and then nuts then remainder of mixture then another layer of ladyfingers, nuts, and cherries.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 52. The excerpt below is the record exactly as published.

Orange Ice Box Cake 2 cups of sugar 2 tablespoons Knox gelatine— 1 cup of sugar (one envelope) 3 oranges, juice (pulped, Juice of 1 lemon strained ) 1% cup of cold water 2 cups whipped cream—% pint 14% pound of marshmallows 44 cup pecans 24 day-old lady fingers

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