Skip to content

Jaletina de Naranja / Orange Gelatin, circa 1960

January 13, 2012
Magia con Maizena

Magia con Maizena. México, D.F. : Productos de Maiz, [196-?]. P. 52. [TX716.M4 M359 1960z]

Last week we posted a recipe for Crema de Elote from Recetario Maizena (ca. 1960).  This week, our recipe comes from another 1960s Maizena promotional booklet, entitled Magia con Maizena or Magic with Maizena.

Certainly, the introduction’s enthusiastic promises that the easy-to-digest foods prepared with Maizena corn starch will lead to strong and healthy children make it seem that corn starch must be magical.  And in a way not dissimilar from today’s ever-present google ads, slogans printed along the bottom of each page reinforce the company’s positive messages about both Maizena cornstarch and karo corn syrup:

La palabra MAIZENA es la garantía de un alimento sano
The word Maizena is a guarantee of healthy food.

MAIZENA insuperable para sopas
Maizena is unbeatable for making soup

Los doctores recomiendan Karo
Doctors recommend Karo.

MAIZENA deliciosa para postres
Maizena is delicious for desserts.

El Jarabe Karo es indispensable en todos los hogares
Karo syrup is indispensable in all homes.

MAIZENA símbolo de pureza absoluta
Maizena is a symbol of absolute purity

Por el delicioso Karo lloran los niños
The children cry for delicous karo syrup

Now, I’m not sure that the following recipe can be guaranteed to be healthy, with or without Maizena corn starch, but regardless of whether it would still be doctor-recommended, it does look quite delicious and well worth preparing.

Jaletina de Naranja (Sr. Francisca Solchaga)

  • Leche…1 litro
  • Azúcar…300 gramos
  • Yemas…4
  • Grenetina en polvo…20 gramos
  • Agua caliente…2 cucharadas
  • MAIZENA…1 ½ cucharadas
  • Naranjas sin semilla…2

Las yemas batidas con el azúcar se ponen a fuego lento batiéndolas sin cesar con un batidor de globo; luego se agregan ¾ de la leche hervida y tibia, sin dejar de mover. Al soltar el hervor se agrega la MAIZENA, perfectamente desleída en el ¼ de la leche restante.

Se retira del fuego y se sigue moviendo hasta dejarla tibia, para agregar la grenetina que se habrá disuelto en el agua caliente y la raspadura de una de las naranjas. Se cuela y se conserva tibia.

Las naranjas se pelan y con cuidado se separa la pulpa de la membrane sin romper las gajos. Se colocan hacienda figura en el fondo de un molde de jaletina. Se pone una poca de la jaletina para fijarlos y cuando ya cuajó se vierte el resto mezclado con lo que queda de pulpa de naranja. Se pone a cuajar en el refrigerador o en un lugar muy fresco.

Jaletina de Naranja

Jaletina de Naranja

Jaletina de NaranjaOrange Gelatin (Sr. Francisca Solchaga)

  • milk…4 cups
  • sugar…1 1/3 cups
  • egg yolks…4
  • powdered gelatin…just under 3 tablespoons (most gelatin is sold in 1 tbsp. packets).
  • hot water…2 tablespoons
  • cornstarch (Maizena)…1 ½ tablespoons
  • seedless oranges…2

Put the egg yolks and sugar over low heat, beating constantly with a whisk.  Then, add ¾ of the boiled milk, stirring constantly.  with the sugar over low heat put batiéndolas constantly with a whisk balloon, then add ¾ of warm boiled milk, stirring constantly. When the mixture comes to a boil, add the cornstarch, after dissolving it in ¼ of the remaining milk

Remove the mixture from the heat and continue stirring until it cools a bit.  While still warm, add the gelatin (after dissolving it in the hot water).  Also, add the zest of one orange.  Strain and keep warm.

Peel the oranges and carefully separate the pulp from the membrane without breaking the segments.

Arrange some orange segments at the bottom of the gelatin mold.  Put a little of the pudding mixture on top to fix them in place, and when the mixture has gelled a little bit, pour in the rest of the pudding, mixed with the orange pulp. Leave to congeal in the refrigerator or another cool place.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog

%d bloggers like this: