Orange Sponge

Ingredients

• 5 ounce powdered gelatine
• 1 pint boiling water
• 4 ounces sugar
• Juice of 2 large oranges
• 1 large lemon
• 1 egg, white whisked

Method

1. 1

   Dissolve gelatine and sugar in the water.

2. 2

   Add the orange and lemon juice and strain.

3. 3

   Cool and when beginning to set, whisk in the white of egg until the mixture thickens and looks like snow.

4. 4

   Let set in a wet mould.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 39. The excerpt below is the record exactly as published.

1 pint boil- ng water 3 eggs lemon flavor. Mix the soaked gelatine, sugar and boiHng wat^^r ItTr' to^ clLolve togetheI^ flavor with emon jmce When the jelly is quite cool a^ul nearly set, ?ut in the ei whi es a d beat until hght and foamy. Make a custard sauce of milk and the egg yolks,' sveeten and if v^roaste FANCY JELLIES There are a great many varieties in fancy jellies for parties. Considerable variety may be obtained from simple lemon jelly, which is good and wholesome, while it is not difficult to prepare .«fiir^ Prettv surprise for a child's party is a basket of oranges, each one cut in ha f, the pulp scooped out nrP 1 o'- h"'^u f "•^' '^•'^ ^}' ^ ^^^''' ^^^'^^^^^ ^''^ *«^^^her with fancy ribbon. \mo, rinds are also very pretty filled m a similar way. In filling a mould with 3 layers of jelly in differeTt co ors place he heavier, darker jely as a base for the mould when it is turned out. It will\e at tS op when "'u "/^- «\\?"^^'"-,V^ ^^^^ ^^ ^^«'^^^"* ^«1«^'^' have a pan of cracked ice, Mdth a meTe sprinkiilo salt in It. Set the mou d in this ice and salt. Put in the first layer of white jdly and kt it stand foi 15 or 20 minutes or until it has hardened. Very pretty effect ma> now be produced by he use of candi d h"n T I r ^'^y-''''^' as cherries, pineapples or limes. Cut them in suitabli pieces and a^rante tliem to keep them m place. When this has hardened, pour in the next color of jellv If thegreen i^ a delicate shade it looks prettier next, reserving the darker crimson for the last layer." Serve in a crystal dish and garnish with cream. -^ »j^-ivc lu a, crjstai WHIPPED CREAM 1 pint cream. 2 lemons. 4 lieaped teaspoons white sugar. 4 cjres. - 41 .^,^\f '"'^ 'l[ '^;"^«"^ ,^"^^ f .f ^ '" a I'^i^ge bowl, then add the cream, beat with an eg-beater till it IS thick, then add the beaten wlntes of eggs flavored with a little vanilla. This is very n?ce eaten with jellies It may be made into Charlotte Kusse by adding i ounce gelatine dissolved in i cup of water Cut piam cake in strips, spread with currant jelly, lay these in the bottom of a glass dish Cover w'th the cream mixture, add more strips of cake and jelly, cover all completely with cream, then set in a cool place to stiffen. ' " ^ ^^ "■ luui ORANGE SPONGE 5 ounce powdered gelatine. i pint V;oiliug water. 4 ounces sugar. Juice of 2 large oranges and 1 large lemon. 1 egg, white whisked

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