Orange Cream Custard

Ingredients

• 2 tablespoons of cornstarch
• 1 lemon
• 1 cup of sugar
• 1 egg yolk
• 4 oranges
• 2 cups of boiling water
• size of a walnut of butter

Method

1. 1

   Mix cornstarch and sugar, add juice of 2 oranges and the lemon and grated rind of one orange.

2. 2

   Stir till smooth, add well beaten egg yolk and water.

3. 3

   Cook in double boiler.

4. 4

   Pour onto the pulp of the other 2 oranges which have been cut fine and allowed to stand covered with powdered sugar for 1/2 hour.

5. 5

   Chill thoroughly and serve with whipped cream.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 50. The excerpt below is the record exactly as published.

LEMON SHORTCAKE. Sugar, 1 cup. Lemon, 1. Butter, !/2 CUP- Xutmeg, 1 teaspoon. Egg, 1. Boiling water, 3 tablespoons. Make a good shortcake and pour over the layers the following sauce. Cream butter and sugar and stir in eggs beaten light, the juice and half the grated rind of the lemon, and the nutmeg. Beat hard for 10 minutes and add boiling water, a few drops at a time, stirring constantly. Cook in double boiler till hot and slightly thickened. RHUBARB SHORTCAKE. Diced rhubarb, 1 pint. Sugar. Oranges, 2. Shortcake. Whipped cream. Place the rhubarb in a saucepan with the juice of the orangefe and a teaspoon of the grated rind. Simmer gently till tender, add sugar to taste and cook till quite thick. Remove from fire, cool and spread half the fruit between the layers of a shortcake that has been split open and buttered. Pour the rest over the top and pile on whipped cream. Serve at once. 114 DESSERTS. MAPLE SHORTCAKE. Flour, 2 cups. Butter or lard, 3 tablespoons. Salt, 1/2 teaspoon. Milk. Baking- powder, 2 teaspoons. Sift together flour, salt and baking powder, rub in shortening and mix with enough milk to make a soft dough. Knead very lightly and cut in two portions. Bake in layer cake pans, spread- ing the mixture evenly and brushing over with melted butter. Put the two layers together with the following filling: Maple syrup, 3/£ cup. Egg whites, 2. Butter, 1 tablespoon. Whipped cream, i/2 cup. Vanilla, 14 teaspoon. Boil the syrup and butter until it will spin a thread, pour it on the stiffly beaten whites of the eggs, slowly beating all the time. When smooth add the whipped cream and flavoring. GRANDMOTHER'S CUP CUSTARDS. Egg, 1. Salt, a pinch. Sugar, 1 tablespoon. Milk, 1 pint. Molasses, 1 tablespoon. Nutmeg. Beat the egg and stir into it the sugar, molasses and salt, add- ing the milk and nutmeg last. Place in pan of water and bake in slow oven until creamy. Do not let them boil. Enough for 4 cus- tards. A. D. B., Brookline. ORANGE NUT CUSTARD. Orange juice, 1 cup. Cornstarch, 1 teaspoon. Grated rind, 2 oranges. Water, 2 tablespoons. Sugar, 2 cups. Eggs, 2. Nut meats, 1 cup. Scald the orange juice with the grated rind, add the sugar and cornstarch which have been blended in the water. Stir well and add beaten yolks of eggs. Remove from fire and fold in stiffly beaten egg whites and nut meats. Chill and serve. DESSERTS. 115 BOILED CUSTARD. Milk, 1 pint. Eggs, 3. Salt, a pinch. Flavoring, l/2 teaspoon. Bring the milk with the salt to the scalding point in a double boiler, then take from fire and pour it onto the yolks of the eggs and the sugar which have been beaten together until creamy. Stir all the time. Replace on the fire and stir till the custard coats the spoon and is of the consistency of thick cream. Strain im- mediately into a cold dish and stir in flavoring. Vanilla, coffee, almond, rose or maraschino may be used. When entirely cold and about to be served fold in very lightly the stiffly beaten whites of the eggs, using a fork. Serve at once. Care must be used in the cooking. Too much cooking will cause it to curdle and too little cooking will leave it thin and watery. CARAMEL CUSTARD. Sugar, 1/2 cup. Cream, 1 pint. Egg yolks, 4. Melt the sugar on the top of the stove till it browns and begins to smoke. Then add it gradually, while stirring constantly, to the cream, which should be heated but not boiling. When cool add the well beaten yolks of the eggs, strain into custard cups or baking dish and steam for 10 minutes. SOUFFLE CUSTARD. Flour, y2 cup. Milk, 1 pint. Salt, tiny pinch. Butter, 2 tablespoons. Sugar, 2 tablespoons. Eggs. 5. Mix the flour, sugar and salt to a paste with a bit of cold milk. Turn this quickly into a pint of scalding milk on the fire and stir rapidly till thick and smooth. Cover and let cook for 10 minutes. Add the butter, cut in bits, and the beaten egg yolks. Stir for a moment longer, then cover and set aside for 10 minutes. Whip the egg whites until stiff and beat them lightly into the cus- tard, turn into a pudding dish set in a pan of water and bake. Have the oven very hot and serve immediately when done as it soon falls. 116 DESSERTS. CHOCOLATE RICE CUSTARD. Unsweetened chocolate, 1 Salt, 1 teaspoon. square. Milk, 2 cups. Eggs, 3. Brown sugar, 1 cup. Boiled rice, IVs cups. Vanilla extract, 3 drops. Melt chocolate in double boiler, add milk, sugar and salt, and heat all together well. Pour this custard over the rice in a baking dish, add the eggs, beaten light, and vanilla and stir all well. Bake till it puffs up nicely and serve at once with sweetened or whipped cream. Grandmother Nell. ORANGE CREAM CUSTARD. Cornstarch, 2 tablespoons. Lemon, 1. Sugar, 1 cup. Egg yolk, 1. Oranges, 4. Boiling water, 2 cups. Butter, size of a walnut. Mix cornstarch and sugar, add juice of 2 oranges and the lemon and grated rind of one orange. Stir till smooth, add well beaten egg yolk and water. Cook in double boiler. Pour onto the pulp of the other 2 oranges which have been cut fine and allowed to stand covered with powdered sugar for y2 hour. Chill thoroughly and serve with whipped cream. CHOCOLATE CUSTARD PUDDING. Bread, 2 slices. Milk, 2 cups. Boiling water

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