Orange Cream

Ingredients

• 1 pt. of cream or 1 tin cream
• ^ lb. of white sugar
• 2 oranges
• 2 ozs. of isinglass
• A few drops of cochineal
• Essence of almonds
• ^ glass curacoa

Method

1. 1

   Beat cream to stiff froth, then mix in sugar, orange and lemon juice.

2. 2

   Add curacoa and dissolved isinglass.

3. 3

   Color some cream with cochineal and flavor with essence of almonds, then layer in the mould.

4. 4

   Set in ice, then pour in white cream and let set.

5. 5

   Dip mould in warm water to serve.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 104. The excerpt below is the record exactly as published.

1 pt. of cream or 1 tin cream ^ lb. of white sugar 2 oranges 2 ozs. of isinglass 1 lemon A few drops of cochineal Essence of almonds ^ glass curacoa

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