Orange Cream

Ingredients

• one gill of orange juice
• the grated rind of one orange
• half an ounce of gelatine
• one pint of cream
• the beaten yolks of two eggs

Method

1. 1

   Make according to above rule, adding orange juice and grated rind while the gelatine is dissolving over boiling water, and the beaten yolks of two eggs when you take off, and quite hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 95. The excerpt below is the record exactly as published.

one pint of cream with nine tablespoons of fine sugar and one gill of wine in a large bowl ; whip these with the cream dasher, and as the froth rises, skim into the dish in which it is to be served. Fill the dish full to top, and ornament with kisses or macaroons. SPANISH CREAM. Mrs. J. P. Booker. One pint milk and one-half box gelatine, heated to- gether ; yolks of three eggs, and five tablespoons sugar beaten together, added to the above ; take off as soon as it thickens, then stir in the whites of three eggs beaten to a stiff froth ; flavor with vanilla ; to be served with cream and sugar. SPANISH CREAM. Mrs. J. H. Brown. Boil one ounce of gelatine in one pint of new milk until dissolved, add four eggs well beaten and half a pound of 238 THE HOME COOK BOOK. sugar; stir it over the fire until the eggs thicken, take it off the fire and add a full wine-glass of peach water, and when cool pour it into moulds ; serve with cream. VELVET CKEAM. Mrs. R. Harris. Nearly a box of gelatine, soaked over night in a cup of wine ; melt it over the fire, with the sugar ; when it is warm, put in a quart of cream or new milk and strain it into moulds. If the wine is too hot, it will curdle the milk. CHOCOLATE CEEAM. Mrs. Spruance. Soak one box of Coxe's English gelatine (in cold water sufficient to cover) one hour; one quart of milk boiled; scrape two ounces of French chocolate, mix with eight spoons of white sugar; moisten this with three spoons of the boiling milk ; then stir in the gelatine and the yolks of ten well beaten eggs ; stir three minutes briskly ; take off, strain and add two teaspoons of vanilla ; strain and put in moulds to cool. Serve with sugar and cream. CHOCOLATE CEEAM, Mrs. King. Half a cake of chocolate dissolved in a little hot water; put in a cup of milk and when it boils have five eggs well beaten and mixed with two cups of milk; pour the hot chocolate into the eggs and milk; stir well and boil all together for a few minutes ; sweeten to your taste. To be eaten cold. VALUABLE RECIPES. 239 COFFEE CKEAM. Soak half an ounce of Coxe's gelatine in a little cold water half an hour ; then place it over boiling water and add one gill of strong coffee, and one gill of sugar ; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream and strain into your mould. Be sure that this has been previously wet with cold water. OEANGE CEEAM. Make according to above rule, adding one gill of orange juice, and the grated rind of one orange which has been previously soaked in the orange juice while the gelatine is dissolving over the boiling water, and the beaten yolks of two eggs

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