JELLIED ORANGE MOULD
Take the juice and pulp of six good juicy oranges, rub it through a very fine sieve and add to it half an ounce of gelatine—previously dissolved in a little warm water—and four ounces of castor sugar. If the liquid does not measure quite a pint, make it up with cold water.
Stir all together in a pan over a low gas until the sugar is dissolved and everything well blended, and then put aside to cool. When nearly cold and before it is set, whisk into this I mixture the whites of two eggs, and go on whisking until the whole is white and frothy. Divide into two parts and make one half green and the other half pink, using spinach green and cochineal. Put in layers <n a wetted mould, and, if liked, add tinned fruit or bananas cut in’ slices between each layer. One layer must set before the next is added.
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Bibliographic details
Wanganui Chronicle, Volume LXXXIII, Issue 20106, 27 March 1928, Page 3
Word Count
158JELLIED ORANGE MOULD Wanganui Chronicle, Volume LXXXIII, Issue 20106, 27 March 1928, Page 3
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