Orange Cream

Ingredients

• One pint of milk
• Half an ounce of leaf gelatine
• Four ounces of sugar
• Half a pint of cream
• Half a pint of orange juice

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 31. The excerpt below is the record exactly as published.

One pint of milk. Almonds and raisins. Sugar. Wine sauce. Three eggs. Boil the breadcrumbs in the milk for a few minutes; then flavour it with a little grated nutmeg, and sweeten to taste. When it is quite cold, mix in the eggs well beaten; a gill or less of cream, if at hand, is an im- provement. Put this mixture into a basin that has been well buttered, and lined alternately with stoned raisins and split almonds. Steam for one hour and a half, and serve with wine sauce. MOUSSELINE PUDDINQ Ingredients Two ounces of fresh butter. Five eggs. Two lemons. Vanilla essence. Two ounces of castor sugar. Apricot jam. Two ounces of fine flour. Put the butter into a basin, with the lemon peel chopped fine, beat it to a cream with a wooden spoon, then add the sugar, and beat again for about five minutes ; add the flour by degrees, the yolks of the eggs, the strained lemon juice, and a few drops of vanilla essence ; mix well together for about ten minutes ; whip the whites to a stiff froth, and put them into a buttered charlotte mould, dust it over with castor sugar, then put in the mixture and steam for an hour and twenty minutes ; turn it out, and serve with a little warmed apricot jam poured round it. PUDDINGS AND COLD SWEETS 87 OATMEAL PUDDING (after the New England manner) Ingredients Half a pint of oatmeal. Two eggs. One pint of boiled milk. Two ounces of currants. A quarter of a pound of suet. Two ounces of stoned raisins. Nutmeg. Sugar. Salt. Steep the oatmeal in the boiled milk over night. In the morning- take the finely chopped suet and mix it with the oatmeal and boiled milk, some grated nutmeg, a pinch of salt, the eggs well beaten, raisins, currants, and as much sugar as will sweeten it; stir it all well together, put it into a buttered basin, tie it very closely and boil it for two hours; turn it out and serve with wine or sweet sauce. ORANGE CREAM Ingtedients One pint of millc. Half an ounce of leaf gelantine. Four ounces of sugar. Half a pint of cream. Half a pint of orange juice

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