Orange Mould

Name: Orange Mould
Ingredients: Mix the Gelatine in a saucepan; with the milk; add the cream; and yolks of eggs; add the Sugar; orange and lemon juice; and red colouring; and the whites of eggs beaten stiffly

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3414Calories

79 gProtein

285 gCarbs

223 gFat

Full nutrition (34 nutrients)

Calories3414 kcal

Protein79 g

Carbohydrates285 g

Fiber0.7 g

Sugars252 g

Total Fat223 g

Saturated Fat117 g

Monounsaturated Fat52 g

Polyunsaturated Fat8.2 g

Omega-30.2 g

Cholesterol2029 mg

Sodium854 mg

Potassium2447 mg

Calcium1150 mg

Iron7.5 mg

Magnesium175 mg

Phosphorus1618 mg

Zinc8.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C171 mg

Vitamin A796 mcg

Vitamin E4.8 mg

Vitamin K12 mcg

Vitamin B61.3 mg

Vitamin B126.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.4 mg

Folate309 mcg

Choline1275 mg

Caffeine0 mg

Water1453 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.

ORANGE MOULD Mix the Gelatine in a saucepan with the milk, add the cream and yolks of eggs, and stir over the fire till they thicken. It must not boil. Remove from the fire, add the Sugar, orange and lemon juice and red colouring, and the whites of eggs beaten stiffly

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