Orange Cream

Ingredients

• One-half ounce of gelatine
• one gill of cold water
• one-quarter pound of cut loaf sugar
• one gill of milk
• yolks of three eggs
• one-half pint of double cream
• four oranges
• two lemons

Method

1. 1

   Soak the gelatine in cold water for ten minutes.

2. 2

   Rub the lumps of sugar over the rinds of the oranges and lemons.

3. 3

   Squeeze the juice of the oranges and lemons over the flavored sugar, pour in the milk, and stir over the fire until the sugar melts without boiling.

4. 4

   Add the yolks of eggs, stir, and heat for two minutes.

5. 5

   Cool, whip the cream, mix in, melt the gelatine, and stir into the mixture.

6. 6

   Pour into a mould and set to harden.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 77. The excerpt below is the record exactly as published.

Orange Oream. — One-half ounce of gelatine, one gill of cold water, one-quarter pound of cut loaf sugar, one gill of milk, yolks of three eggs, one-half pint of double cream, four oranges, two lemons

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