Orange Cream
From The Samaritan cookery book, 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 48. The excerpt below is the record exactly as published.
ORANGE CREAM. (With kind permission of T. & G. Cox, Ltd., Gorgie Mills, Edinburgh). \ oz. Cox’s gelatine. \ pint milk. 4 sweet oranges. A pint cream. 2 ozs. loaf sugar. 1 oz. castor sugar. A few drops of Cox’s orange essence. A few drops of Cox’s saffron colouring. Soak the gelatine in the milk for about 15 minutes, and then dissolve gently with 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. GAME DEALER, POULTERER, — AND — 483 VICTORIA ROAD, CROSSHILL, — AND — 292 & 294 MAXWELL ROAD, POLLOKSHIELDS, GLASGOW. ESTABLISHED 1849. SPECIALTIES— Our Own Manufacture. , lyll | Potted Fowl, > Oxford Brawn, < Chicken Jelly, 3. Telephones for Pollohshielc/s, - - - Nat., No. 1654; Cor., X 273. Telephones for Crosshill, - - - Nat., No. 1655; Cor., Z 165. Telegraphic Address : POULTERER, GLASGOW. 133 ORANGE SNOW. 2 oranges. I 5 o i Cox’s gelatine. £ lb. sugar. | £ pint of water. a eggs. Dissolve gelatine in water and allow it to cool. Mix it with the orange juice, whites of eggs and sugar, and whisk all together till it is like snow. Pile roughly in a crystal dish, and serve with the following sauce round it : — 2 yolks of eggs. | Grated rind of £ an orange, i teacupful of milk. | i teaspoonful of sugar. Warm milk and sugar, pour over beaten yolks and rind of orange. Stir over fire till it thickens, and when cold pour round snow. ORANGE SPONGE. i oz. of sheet gelatine. 1 2 bitter oranges. 1 breakfastcupful of cold water. £ lb. lump sugar. 3 sweet oranges. | 3 eggs. Dissolve the gelatine in the water, placing it near a gentle heat, but on no account allow it to boil. In the liquid thus obtained place the sugar, and allow it to melt. Squeeze the oranges in a squeezer, and add the juice to the other ingredients. While this is cooling, separate the yolks from the whites of the eggs, and beat up the latter very stiffly till they look like snow. Mix all the ingredients now, and continue whisking till thoroughly mixed. It must all be done very rapidly, so that none of the gelatine mixture becomes firm before being mixed with the whites of eggs. Wet a delf mould and pour the mixture in. It will become firm in a very short time, and can be easily slipped on to a glass dish. The yolks of the eggs may be made into a custard and eaten with the sponge, if desired. Mrs. Graham, Crosshill. PINEAPPLE CREAM. 1 tin preserved pineapple. I 1 oz. Cox’s gelatine. £ pint of water. 1 pint of cream. 6 ozs. of sugar. | A little milk. Pound in a mortar the contents of the tin of pineapple. Add the sugar and water. Put all in a saucepan and boil for a quarter of an hour, and then rub through a tammy or sieve. Dissolve the gelatine in a little milk, and mix it with the pineapple. Have the cream whipped to a froth and work the pineapple mixture quickly amongst it. Pour into a mould, and put aside till quite set. Mrs. Niven, 19 Woodrow Road, Pollokshields, 134 - RATAFIA CREAM. \ oz. Cox’s gelatine. I 2 yolks of eggs. 2 gills of milk. 3 ozs ratafia biscuits. 1 gill of cream. ' 1 tablespoonful castor sugar. Soak gelatine for an hour in one gill of milk. Beat yolks and add the other gill of milk to them and the sugar. Cook slowly till the custard thickens but does not boil. Remove from the fire, and when slightly cool add the cream, also gelatine and milk, stirring till all is dissolved, when add the crushed ratafias. Pour into a wetted mould, and when set, turn out and garnish with chopped angeMca. Miss Frame, Birkenshaw, Cambuslang. RHUBARB SPONGE. 2 lb. loaf sugar. j 1 lemon. 1 lb. rhubarb (when leaves have 5- oz. isinglass. been removed). ] A few drops of cochineal. Whites of three eggs. Peel the rhubarb, and cut it into small pieces. Put the sugar and half a tumblerful of cold water into a stewpan, set over gentle heat, and when the sugar has been melted, put in the cut rhubarb, and simmer slowly until it is quite tender. Rub through a fine sieve into a bowl. Mix with it the grated rind, the juice of the lemon, the isinglass (previously dissolved in a little warm water), and sufficient cochineal to make it a pretty pale pink. Stir well for a few minutes, and then stand the bowl in a cold place. When the mixture is quite cold and beginning to thicken, whisk in the whipped whites of the eggs, and beat all together until it is thick and spongy. Pile the sponge high in a glass dish, and surround it with raspberry jelly or stewed pears. Miss Jenny Arthur, Pollokshields. RUSSIAN CREAM. 3 eggs. | 2 oz. Cox’s gelatine. 1 pint milk. I 2 teaspoonfuls essence of vanilla. 2 tablespoonfuls sugar. Soak the gelatine in a teacupful of tepid water for an hour. Beat the whites of eggs to a stiff froth, beat the yolks, and put in a saucepan with gelatine, milk, and sugar. Bring to the boiling point, but don’t boil. Add flavouring. Lift from the fire, stir in the whites of eggs, wet a mould and pour in the cream. Set in a cool place to firm. It is better made the night before using. Pour off any water not taken up by the gelatine. Miss Eadie, Langside. SPANISH CREAM. i box of Cox’s gela'.ine. j 3 pints of milk. 6 eggs. I 12 tablespoonfuls granulated sugar. 1 dessertspoonful of vanilla. Let the milk come to the boil. Then stir in gelatine. When dissolved, pour it over the yolks of eggs and sugar beaten together. Put all back in pan and let it come to the boil. Take off and put in flavouring and whites of eggs beaten stiff. Miss Wade. STRAWBERRY CREAM. I lb. strawberry jam. | Whites of 3 eggs. Beat the eggs and jam together for half an hour. Serve with sponge fingers, or fill meringue cases with the mixture. Mrs. W. A. Bowie, Tulse Hill, London. VANILLA CREAM. \ pint double cream. I i pint milk. Essence of vanilla. J oz. Cox’s gelatine.
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