Orange Jelly with Blanc Mange Eggs

Ingredients

• ounce of gelatine
• one teacupful of cold water
• the strained juice of six oranges
• one teacupful of sugar
• six eggs

Method

1. 1

   Soak gelatine in cold water for two hours.

2. 2

   Pour boiling water over it to make about five cupfuls with the orange juice.

3. 3

   Mix in sugar until dissolved, then strain into a shallow dish.

4. 4

   Prepare eggs by emptying and washing them, fill with warm blanc mange, and let cool.

5. 5

   Once jelly is firm, break into lumps, form nests with orange peel, and place eggs in nests to serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 50. The excerpt below is the record exactly as published.

ounce of gelatine into one teacupful of cold water, let it soak for two hours or so, then pour over sufhceint boiling water to make, together with the strained juice of six oranges and the water with the gelatine, about five cupfuls. Mix in one teacupful of sugar, and when it is dissolved pour the whole through a fine sieve into a shallow dish. Make small holes at the ends of six eggs

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