Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ box gelatine or 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 cups cream.


    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.