Orange Cream

Ingredients

• There will be about two quarts.
• the orange juice
• the sugar
• the unwhipped cream
• the yolks of the eggs
• the milk

Method

1. 1

   Squeeze and strain the orange juice, and add the sugar to it.

2. 2

   Put the unwhipped cream in the double boiler.

3. 3

   Beat the yolks of the eggs and add to the milk.

4. 4

   Stir this mixture until it begins to thicken, and add the gelatine.

5. 5

   As soon as the gelatine is dissolved, take off, and place in a pan of ice water.

6. 6

   Stir until it begins to cool (about two minutes), and add the orange juice and sugar.

7. 7

   Beat about as thick as soft custard, and add the whipped cream.

8. 8

   Stir until well mixed, and pour into the moulds.

9. 9

   Set away to harden.

10. 10

    Serve with whipped cream heaped around.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes) , and p.dd the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds. Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream. DESSERT. 289 Peach Bavarian Cream. One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water. Mash the peaches and rub them and the juice through a sieve. Add the sugar. Soak the gelatine two Vmrs in the cold water. Whip the cream to a froth. Put the peaches in a sauce-pan and let them simmer twenty min- utes. Stir often. Add the gelatine to the hot peaches and remove from the fire immediately. Place the sauce-pan iv a pan of ice water and beat until the mixture begins to thicken ; then stir in the cream. Mix thoroughly, and poui into the mould. Set away to harden. Serve with whipped cream. Apricot and pear Bavarian creams are made in the same way. Pineapple Bavarian Cream. One pint of canned pineapple, one small tea-cupful ot sugar, one pint of cream, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine, and* strain im- mediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which has been whipped to a froth. When well mixed, pour into the mould, and put away to harden. Serve with whipped cream. Almond Bavarian Cream. One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk. Soak the gelatine two hours in the milk

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