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  1. #1
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    Some Retro Jello Recipes!

    Some Retro Jello Recipes!



    This is for @LariP who asked about some Jello recipes using raw eggs. I found a couple online as well as in my cookbook. Take a peek if these fit the bill, Lari.

    Key Lime Pie

    9" deep dish pie crust, baked
    3 oz. lime Jello
    1/2 c. lime juice
    1 tsp. grated lime peel
    1 (15 oz.) can Borden's sweetened condensed milk
    1 egg yolk
    1 egg white

    Dissolve Jello as directed with 1 cup boiling water only. Add 1/2 cup lime juice and 1/2 teaspoon of grated lime peel. Add condensed milk and beaten egg yolk. Add little food coloring if desired. Put in refrigerator and chill until slightly thickened. While Jello mixture is chilling, whip 1 egg white until it forms peaks. Fold egg white into Jello mixture and pour into cooled baked pie shell. Chill another 2 to 3 hours and top with Cool Whip.
    ************************************************** *************************************
    Margaret Thatcher’s 10 Downing Street Orange Mousse

    • 3 large pasteurized eggs
    • 1/2 cup castor (superfine) sugar
    • 4 tablespoons frozen orange juice concentrate, thawed
    • 1 envelope unflavored gelatin
    • 1 cup heavy whipping cream
    • Fresh mint leaves, orange pieces and shredded orange peel for garnish

    Separate eggs. Eggs are easiest to separate when they are cold. In a large mixing bowl, use an electric mixer to beat yolks, orange juice concentrate and superfine sugar until very light and pale.
    Put 2 tablespoons cold water in a glass custard cup or small bowl. Sprinkle gelatin over the water and mix with a fork. Allow to sit for 5 minutes. In the meantime, heat water in a small saucepan, using just enough water to come halfway up the sides of the custard cup when it is set into the pan. Just before the water comes to a boil, remove the pan from the heat. Set custard cup in the hot water. Stir gelatin with a fork until it dissolves and the mixture becomes smooth liquid.
    In another bowl, whip cream. Add whipped cream to yolk mixture in large mixing bowl. Beat on low speed to incorporate. Pour in the warm gelatin and blend.
    In another bowl, beat egg whites until stiff. Gradually add whites to mixing bowl, gently folding them into the creamy mixture.
    Spoon orange mousse into one serving bowl or several small dessert cups. (I filled 6 of the dessert cups as shown in the photo plus one custard cup that I froze.)
    ************************************************** ************************************************** ****************

    ANGELA PIA (Pious Angel)
    I moved the preparation steps around from the original recipe not wanting the whipped egg whites or cream to sit and deflate. This all came together easily though I’d suggest reading all instructions and preparing every step ready before beginning.
    Serves: 6-8
    3 eggs, separated
    ス cup granulated sugar
    1 ounce brandy
    1 ounce rum
    1 cup whipping cream
    1 package Knox gelatin
    1 teaspoon vanilla

    1. Set a saucepan filled with water over medium high heat on the stove to come to a low boil.
    2. Add the packet of gelatin to シ cup of water in a metal bowl (which will go over the saucepan of hot water) for 5 minutes.
    3. While the water is coming to a low boil and gelatin is soaking, add egg yolks to a different bowl and whisk or beat with a mixer until fully mixed. Gradually add the sugar and continue beating until fully mixed into a light yellow, thick mixture. Add the brandy and rum and mix thoroughly.
    4. If 5 minutes has elapsed, place the bowl with gelatin over the hot water and whisk until it is fully dissolved. Remove from heat to cool for a few minutes. Pour into yolk mixture and stir to fully combine.
    5. Beat the egg whites until stiff but not dry. Note: I did this step during the time the gelatin was processing.
    6. Beat whipping cream until it forms peaks and add the vanilla.
    7. Fold together the egg whites and whipping cream mixture. Fold those into the yolk mixture until all are fully combined. Put into small cocktail glasses or sherbet cups to chill or freeze at least two hours before serving (I froze mine longer and they were light and easy to eat).


  2. #2
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    Re: Some Retro Jello Recipes!

    Some Retro Jello Recipes!



    Henny, Thanks for looking, but none of those are the one I used to make. I know it used strawberry or cherry Jello, the eggs and perhaps powdered sugar but I can't remember much more. It was all stuff we had on hand at home though. And no booze. I remember making it to take to a school Home Ec thing we had.

  3. #3
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    Re: Some Retro Jello Recipes!

    Some Retro Jello Recipes!



    Oh well, Lari.

    Maybe someone here on TTR will come along with that recipe you have a memory of...that's the beauty of this website...sharing recipes, old and new! Anyone out there who may know of this old Jello recipe using raw eggs??


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