Orange Cream

Ingredients

• i oz. Cox’s Gelatine
• •3^ pint Milk
• 4 sweet Oranges
• 1 pint Cream
• 2 ozs. Loaf Sugar
• 1 teaspoonful of flavouring
• A few drops Colouring

Method

1. 1

   Soak the Gelatine in the milk for about fifteen minutes, and then dissolve gently with the loaf sugar over the fire.

2. 2

   Whip the cream, whisk in the dissolved Gelatine; add the orange essence and saffron.

3. 3

   Stir occasionally until beginning to set, and pour into a mould.

4. 4

   When set, turn out on to a glass dish, and serve with quarters of the oranges arranged round and sprinkled with the castor sugar.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 15. The excerpt below is the record exactly as published.

ORANGE CREAM. i oz. Cox’s Gelatine. •3^ pint Milk. 4 sweet Oranges. 1 pint Cream. 2 ozs. Loaf Sugar. Soak the Gelatine in then dissolve gently with Castor Sugar. Cox’s Orange Cox’s Saffron 1 cz. A few drops Essence. A few drops Colouring. the milk for about fifteen minutes, and the loaf sugar over the fire. Whip the cream, whisk in the dissolved Gelatine ; add the orange essence and saffron. Stir occasionally until beginning to set, and pour into a mould. When set turn out on to a glass dish, and serve with quarters of the oranges arranged round and sprinkled with the castor sugar. (63) VANILLA CREAM. 1 oz. Cox’s Gelatine. i teaspoonful Cox’s Vanilla ^ pint Custard. Essence 2 ozs. Castor Sugar. f gill cold Milk, i pint Cream. Soak the Gelatine in the milk for about fifteen minutes, dissolve gently over the fire Whip the cream, add the custard and sugar. 21 and strain in the dissolved Gelatine, flavour with vanilia essence. Stir occasionally until beginning to set, then pour into a jelly mould. Allow to set until firm in a cool place or on ice. 1 urn out on a dish and serve. This mould would be improved if masked with a thin layer of jelly and decorated with glace cherries and angelica (see Recipe 25). (54) APRICOT CREAM (Economic). I oz. Cox's Gelatine. 5 pint Apricot Jam. I pint of Custard made of Eggs, ^ pint Milk. Milk, and i oz. of Sugar. A few drops Cox’s Almond or Ratafia Essence. Soak the Gelatine in quarter pint of milk for about fifteen minutes, then dissolve gently over the fire. Add the preserve, and stir until it is quite melted, then add the custard and essence. When beginning to set, pour into a mould previously rinsed in cold water. \\ hen firm, turn out and serve. (55) BAVARIAN CREAM. I ozs. Cox’s Gelatine. J pint Cream. 1 teaspoonful of flavouring

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