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, then rub the lumps of sugar over the rinds of the oranges and lemons.

2. 2

   Squeeze the juice of the oranges and lemons over the flavored lumps of sugar, pour the milk on them, and stir over the fire until the sugar melts, being careful that the milk does not boil.

3. 3

   Place the yolks of eggs into a bowl, pour over the prepared milk and stir together, then put into a saucepan over the fire for two minutes.

4. 4

   Whip the double cream to a stiff froth, mix it lightly into the bowl when cooled, melt the soaked gelatine over the fire and add it to the preparation, stirring all together.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 77. The excerpt below is the record exactly as published.

Orange Cream.— 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.