Orange Cream

Name: Orange Cream
Yield: 4 servings
Ingredients: Squeeze the juice of four oranges; the peel of one; a pint of water; half a pound of sugar; the beaten whites of five eggs; a cup of cream or sweet milk; the yolks of the five eggs

From The complete cook book, 1900

Serves 4

A delicious cream, served frozen or not.

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.

ORANGE CEEAM. Squeeze the juice of four oranges, and put it with the peel of one into a saucepan ; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick; strain it through a gauze sieve, and add to it, when cold, the yolks of the five eggs, and a cup of cream or sweet milk

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