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A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Four level tablespoons of gelatine, Juice of one orange, One-half cup of water.
- Add the gelatine to the mixture and then set aside for one-half hour to soften.
- Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds.
- Let set until firm and then unmould and serve with whipped cream.
- Use a china or earthenware mould.
Plating
Cookware for this recipe
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Saucepan
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Whisk