Iced Cream of Orange

Ingredients

• Six oranges
• white of four eggs
• four ounces sugar
• one pint cream

Method

1. 1

   Boil the sugar in the strained juice of the six oranges to crackling height.

2. 2

   Whip the cream to a froth and add the fine gratings of two orange skins.

3. 3

   Whip the whites of eggs to a stiff froth, then add the orange and sugar syrup to it, drop by drop at first, and then quicker, whipping all the time.

4. 4

   Now add the cream and mix well; after which pour into a form and freeze for three hours, and turn out onto a crystal dish.

5. 5

   Decorate with lithes or leaves of oranges from which you have removed the white pith, seeds, and clear skin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 267. The excerpt below is the record exactly as published.

Iced Cream of Orange. Six oranges, white of four eggs, four ounces sugar, and one pint cream

Cook this with the app: pantry check, scaling, and the assistant.