Orange Trifle
Ingredients
- ½ box gelatine or
- 2 tablespoons granulated gelatine
- ½ cup cold water
- ½ cup boiling water
- 1 cup sugar
- 1 cup orange juice
- Grated rind 1 orange
- 1 tablespoon lemon juice
- Whip from 3½ cups cream
Steps
- Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.
More recipes with gelatin, orange, lemon or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.