Recipes > Desserts > Trifles > Orange Trifle

Orange Trifle


  • 1/2 box gelatine or 2 1/2 tablespoons granulated gelatine
  • 1/2 cup cold water
  • 1/2 cup boiling sugar
  • 1 cup sugar
  • 1 cup orange juice
  • grated rind 1 orange
  • 1 tablespoon lemon juice
  • whip from 3 1/2 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.


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The Boston Cooking-School Cook Book (1896).

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