Orange Cream

Ingredients

• One pint of cream
• % box of gelatine
• % cup of cold water
• juice of 6 oranges
• and the grated rind of 2 oranges
• 1 1/2 cups granulated sugar
• yolks of 6 eggs

Method

1. 1

   Soak gelatine in the cold water, and grate over the orange rind.

2. 2

   Strain the orange juice, and add the sugar.

3. 3

   Put 1/2 pint of plain cream in double boiler, heat and pour over well-beaten yolks, return to saucepan, stir until it begins to thicken, then add the gelatine.

4. 4

   Remove from fire, and leave for 2 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.

Orange Cream. One pint of cream, % box of gelatine, % cup of cold water, juice of 6 oranges, and the grated rind of 2 oranges, 1^ cups granulated sugar, yolks of 6 eggs

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