Orange Cream

Ingredients

• One half ounce of gelatine
• one gill of cold water
• one quarter pound of cut loaf sugar
• one gill of milk
• yolks of three eggs
• one half pint of double cream
• four oranges
• two lemons

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Rub sugar over the rinds of oranges and lemons, squeeze juice over it, add milk, and heat until sugar melts without boiling.

3. 3

   Mix with yolks, heat briefly, cool, then fold in whipped cream and melted gelatine.

4. 4

   Pour into a mould and set.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 123. The excerpt below is the record exactly as published.

Orange Cream.— One half ounce of gelatine, one gill of cold water, one quarter pound of cut loaf sugar, one gill of milk, yolks of three eggs, one half pint of double cream, four oranges, two lemons

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