Orange Cream

Ingredients

• 2 cups of water
• 1 oz. of gelatine
• 1.5 cups sugar
• the juice of 1 lemon
• the juice of 8 oranges
• the grated rind of 1 orange
• the well-beaten yolks of 4 eggs

Method

1. 1

   Dissolve gelatine in water, strain, and add sugar, lemon juice, orange juice, grated rind, and yolks.

2. 2

   Heat until it just boils, pour into a mold, and cool.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 317. The excerpt below is the record exactly as published.

oz. of gelatine in 1 cup milk, mix well with the above, put it in a mold, set in a cool place and turn out the next day. GELATINE PKEPARATIONS 431 MACEDONIAN JELLY.— Put 2 ounces of gelatine in 3 pints of cold water and place it on the stove, where it will heat gradually and dissolve. Add to the hot gelatine the strained juice of 2 lemons, and sugar to taste. Cool a little of the jelly in a mold by setting it on ice; when solid, add a layer of nicely- washed Zante currants, seeded raisins, and stoned dates, then cover the fruit with more of the warm jelly; harden again on the ice, and repeat the process until the mold is full. Fresh grated or desiccated cocoanut may be used instead of fruit if preferred. ORANGE DESSERT — Dissolve ^ box or gelatine in 2 cups cold water; add 2 cups boiling water, 2 cups sugar and the juice and pulp of 1 lemon. Slice 8 oranges, put them in a dish, and pour the mixture over them. Keep in a cool place till ready to serve. Other Fruits can be prepared with gelatine in the same way. ORANGE CREAM — In 2 cups of water dissolve 1 oz. of gel- atine; strain it, and add 1^ cups sugar, the juice of 1 lemon, the juice of 8 oranges, with the grated rind of 1 orange, and the well- beaten yolks of 4 egg

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