Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint cream stiff
- 6 oranges
- 3 oranges into quar- ters
- 2 plain moulds
- one considerably smaller than
Directions
"The People's Cook Book."
Make a clear orange jelly with U nints water, 6 oranges, sugar to taste, and 1} ounces gelatin. Divide 3 oranges into quar- ters, cut off all the rind, remove the seeds, and slice in several
PUDDINGS AND DESSERTS. 159
pieces lengthwise. Take 2 plain moulds, one considerably smaller than the other; pour a little of the jelly into the larger mould; when set, place a layer of orange slices over it, and cover with enough jelly to make a smooth surface; put on ice till quite firm. Place the small mould exactly in the centre of the other, put orange slices around it and fill up with the rest of the jelly. Fut the mould on the ice. Whip 1 pint cream stiff with ^ ounce dis- solved gelatin and some sweetened orange juice added a verv little at a time. When the jelly is set, remove the small mould by pouring hot water into it, and fill up the hole with the cream. Set on ice for an hour, turn out of the mould and serve.
The gelatin is not a necessity for the cream if tlic latter is rich.