Orange Mousse Recipe

Rub the zest of the peel of two oranges on to a quarter of a pound of

lump sugar, which boil with half-a-gill of water to a thick syrup. Beat

the juice of three large oranges with two whole eggs, and having

whisked them slightly, add the syrup and Nelson's Gelatine, dissolved,

in the proportion of half-an-ounce to a pint of liquid. Whisk the

mixture over a saucepan of hot water until it is warm, then place the

basin in another with cold water and continue whisking until it is

beginning to set, when put it into a fancy mould.

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