Orange Cream

Ingredients

• lb. sugar.
• 1 gill orange juice.
• 5 leaves of gelatine.
• 2 tablespoonsful lemon juice.
• 6 eggs.
• 6 eggs.

Method

1. 1

   Prepare in the same manner as Lemon Cream.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.

Orange Cream.) \ lb. sugar. i gill orange juice. 5 leaves of gelatine. 2 tablespoonsful lemon juice. 6 eggs. Prepare in Xht same manner as Lemon Cream. Punsoh-GFeme. (Punch Cream.) 4 eggs. 8 leaves of gelatine. I gill rum. \ pint white wine. 10 oz. sugar. 3 tablespoonsful lemon juice. Warm the wine and dissolve the gelatine in it, then stand on one side. Beat the yolks and sugar well together, stir in the rum and lemon juice into the half-set wine jelly, and lastly the stiffly-whisked whites of eggs. Pour into a glass dish, decorating, when set, with ratifias. Wein-Creme. (Wine Cream.) \ pint white wine. 3 tablespoonsful lemon juice. 4 eggs. 4 oz. sugar. 2 leaves of gelatine. Beat the eggs with the wine, lemon juice and sugar, add the gelatine, dissolved, and bring just to the boil. When cool, pour into a ^lass dish and when set, decorate with little heaps of fruit jelly. SCHLAGSAHNE. {Dishes Prepared from Whipped Cream.) SoUagsahne mlt Pnmpenilokal. (Whipped Cream with Pumpernickel.) I pint whipped cream. [ Vanilla flavouring. 4 oz. sugar. | 4 oz. grated Pumpernickel. Mix the sugar and the grated Pumpernickel, place half the quantity in the bottom of a glass dish, and*on it, the whipped cream ilavoured with vanilla, thenl.on this, the remaining Pumpernickel as a top layer. ~^~ J^| The Pumpernickel may also be mixed with^{4foz. chocolate, the sugar being then omitted. Or, pounded ratifia biscuits may be mixed with the Pumpernickel, and coffee extract added to the cream. An excellent variation of this dish is to place on the lower layer of Pumpernickel, fresh fruit, such as straw- berries, raspberries, or currants, well sprinkled over^vith castor sugar. SchlagBahne zam Stttrzen. (Whipped Creah in a Mould.) J pint whipped cream, I \ gill water. 6 leaves of gelatine. | 4 oz. sugar. A little vanilla flavouring. Dissolve the gelatine in the water and stir it into the whipped cream with the sugar and a little vanilla flavouring. Whisk all together and fill a mould that has first been rinsed with cold water. Wben set, turn out and serve with strawberries, red currants, or Dishes Prepared from Whipped Cream. 183 Tntti Fratti mit Sohlagsahna. (Fruit with Whipped Crbam.) I pint various fruits. 4 oz. ratifia biscuits. I pint cream. 4 leaves of gelatine dissolved in 2 tablespoonsfu! water. Line a glass dish with little ratifia biscuits. Then place alternate layers of cream (in which the dissolTed gelatine has been stirred) and of various kinds of fruity stewed or preserved, the topmost layer being of whipped cream. Koni^n Beisspelse— Himmelspeise. (Rice A la Rbine.) 4 oz. best rice. \\ pint cream. I pint whipped cream. 12 leaves of gelatine (i oz.). 4 oz. sugar. 1 vanilla bean. 2 tablespoonsfiil water. 3 M rum. Scald the rice 4 times, the fourth time with carbonate of soda in the water. Then boil it in the cream with a pinch of salt and the vanilla, adding 4 leaves of gelatine, dissolved in a little boiling water, and the sugar. Stand the rice on one side to cool, stirringoccasionally. Dissolve the remaining 8 leaves of gelatine in 2 tablespoonsfiil boiling water. Add it, with 3 tablespoonsful rum, to the cream, whisked very stifHy, and then stir into the rice. Rinse a mould with cold water, fill it with the rice cream, stand it for at least 2 hours in a cool place, then turn out and serve with fruit syrup. Sohlagsahne' mit KafTee. (Coffee Whipped Cream.) I pint cream. Half a vanilla stick pounded with a little sugar. 8 leaves of gelatine dissolved in a gill of .strong coffee. 4 oz. si^ar. Dissolve the gelatine and stir it into the cofiee and whipped cream, adding the sugar and ranilla. Pour into a mould, rinsed with cold water, and turn out when set. t84 Scklagsakne. SohlajBBhne mit Sehokolada. {Chocolate Whipped Crbah.) I pint cream. I 4 02. chocolate. 8 leaves of gelatine ( J oz. ). | 3 oz. sugar. } gill water. Dissolve the gelatine in the water and stir it into the other ingredients. Prepare as in preceding recipe. Soblagsahne mit Nilssen. {Nut Whipped Cream.) } pint cream. I 4 oz. hazelnut kernels or 8 leaves of gelatine (\ oz.). grated almonds. ^ giU water. | 4 oz. sugar. Prepare as preceding recipes. Scblajsaline mit Aprelslnan. (Orange Whipped Cream.) f pint cream, I 5 oz. sugar. I gill orange juice.

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