Orange Jelly, Creole Style

Gelee a l’Orange a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Louisiana Oranges
  • ½ Box of Gelatine
  • ½ Gill of Curacoa
  • Sugar to Taste


Extract the juice of the Oranges. Soak the gelatine, if prepared, and set the bowl in boiling water till the gelatine melts. Then add the juice of the Orange, and add sugar to taste. Add a wineglassful of best Curacoa, and strain the Jelly through a coarse piece of Swiss. Set it in a mold to harden.

The Creoles have a pretty way of making baskets out of the Oranges and serving the Jelly in them. Every little Creole child knows how to make these baskets. With a sharp knife they trace out a basket in the skin of the Orange, and then gradually loosening the pulp, they cut out the Orange, without breaking the skin. The Orange meat is then used for the Jelly, and the baskets are thrown into ice water for an hour. This makes them stiff. When the Jelly is hard, it is cut into little squares, and gradually made to fit, like blocks, into the baskets. The baskets are placed in a dish, beautifully garnished with delicate buds and greenery, and the effect is very charming. Also, the Oranges can be cut open in this manner:

The peel is marked off into eighths and pulled from the upper end of the stem, without separating the Orange peels, which open like a beautiful flower. The Jelly is piled into this when cool, whipped cream is heaped on the top, a few luscious strawberries are placed in the cream, and this is not only a most beautiful picture on the table, but a delicious dessert. Try it.