Orange Trifle

Name: Orange Trifle
Ingredients: 4 oz. COX’S INSTANT POWDERED GELATINE; # gill hot water; 3 or 4 Sweet oranges; I pint milk; 3 or 4 tablespoonfuls castor sugar; 2 eggs

From Cox's manual of gelatine cookery (copyright), 1938

Instead of the meringue, whipped cream may be used.

Presented as published in 1938. 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

1387Calories

134 gProtein

154 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1387 kcal

Protein134 g

Carbohydrates154 g

Fiber0 g

Sugars94 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium553 mg

Potassium3514 mg

Calcium842 mg

Iron5.2 mg

Magnesium199 mg

Phosphorus933 mg

Zinc5.3 mg

Copper3.5 mg

Manganese2.4 mg

Vitamin D6.7 mcg

Vitamin C80 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K1.4 mcg

Vitamin B61.1 mg

Vitamin B123.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3 mg

Folate81 mcg

Choline424 mg

Caffeine0 mg

Water1068 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

ORANGE TRIFLE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE # gill hot water 3 or 4 Sweet oranges I pint milk 3 or 4 tablespoonfuls castor sugar 2 eggs

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