Orange Cream

Ingredients

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

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 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, then add orange juice and sugar.

5. 5

   Beat all together until the consistency of soft custard, add whipped cream and mix well.

6. 6

   Turn into mold to harden.

7. 7

   Serve with cream, lightly sweetened.

Nutrition per serving

Estimated from matched ingredients across 3 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.

% cup of cold water, juice of 6 oranges, and the grated rind of 2 oranges, 1^ cups granulated sugar, yolks of 6 eggs. Soak gelatine in the cold water, and grate over the orange rind. Strain the orange juice, and add the sugar. Put % 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. Remove from fire, and leave for 2 minutes, then KENTUCKY RECEIPT BOOK. 275 add orange juice and sugar. Beat all together until the consistency of soft custard, add whipped cream and mix well. Turn into mold to harden. Serve with cream, lightly sweetened. GaJves Feet Jelly. Boil 2 calves feet in 1 gallon of water until it is reduced to 1 quart, then strain and let it stand until cold. Skim off all fat and take up the jelly carefully. If there is sediment in the bottom, leave it. Put the jelly in a saucepan with 1 pint of wine, % pound loaf sugar, the juice of 4 lemons. Beat the whites of 6 eggs very still then put into saucepan. Stir all well together and let it boil a few minutes. Strain through a flannel bag several times until perfectly clear. Have a china bowl With some of the lemon peel cut thin. Take a silver spoon and fill glasses. Velvet Cream. One quart of cream, 1 pint milk, 14 ounces of sugar, ^ box gel- atine, % pint sherry wiiie. Soak gelatine in milk half an hour. Put in double boiler, add sugar, set on range, and stir until dissolved. While warm, add whipped cream and wine. Put in mold to harden. Whipped Jelly With Fruits. Prepare 2 cups of preserved pineapple, peaches and berries; cut the peaches in pieces. Make 1 quart of gelatine jelly. When it be- gins to congeal, stir in the fruits, whip with an egg beater, and pour in mold to harden. Jellied Fruit. Two oranges, 2 bananas, 1^/^ dozen candied cherries, 1% dozen blanched almonds, 1 ounce gelatine, 1 cup sugar, juice of % lemon, 1 cup cold water, 1 cup boiling water, 2 tablespoons sherry wine. Dice fruit and nuts, put in a glass bowl, and mix well. Soak gela- tine in the cold water 1 hour, then add hot water, sugar, lemon juice and sherry wine. Stir until dissolved. Pour slowly over the fruit, and set on ice to congeal. Serve with plain or whipped cream. Any mixture of fresh fruits may be used in same way. Raisins may be substituted for cherries, peaches or pears used alone. Orange Jelly. • Use wine jelly recipe for orange jelly, except use the juice of 1 lemon and juice of 6 oranges. Cut oranges in halves and be careful not to break the peel. Remove the pulp and juice. When jelly is finished and cool, fill the peel with it and place on ice to congeal. Serve with game or as a dessert. Wine Jelly. One box of gelatine, 1^/2 pints cold water, 3 pints boiling water, 1 pint wine,l pound and 1 teacup granulated sugar, 2 lemons, % stick 276 KENTUCKY BEOEIPT BOOK. of cinnamon, 1 wine glass whiskey, 12 seeded raisins. Dissolve gela- tine in the cold water, then put rest of ingredients in procelain ket- tle, except wine. When it begins to bubble, add the wine and boil 15 minutes. Strain 3 times through flannel bag, then put in mold, previously filled with cold water, and set to congeal. Serve with plain cream or whipped cream. A French Pudding. Two cups granulated sugar, % of a box of gelatine, 2 oranges, 9 dates, 6 figs, 12 blanched almonds, juice of 2 lemons. Dissolve gelatine in % pint cold water for 1 hour, then add % pint boiling water, and the lemon juice. Strain, and set aside until it begins to ' harden, chop fruit coarsely and leave thft nuts whole. Set on ice to congeal. Serve with whipped cream, lightly sweetened and flavored with vanilla or rum. Jelly For Summer. One box of gelatine, 1 pint of cold water, 2^ pints boiling water, the grated rind and juice of 2 lemons, % stick cinnamon, 1 pound and 1 teacup of loaf sugar, the whites of 2 eggs, 1 pint of sherry or Catawba wine. Dissolve gelatine in cold water, and leave for 1 hour. Then add boiling water, and rest of ingredients, with whites beaten to a froth, and wine. Stir well, put into mold pre- viously filled with cold water. Set on ice to congeal, serve with whir^ned cream or plain cream lightly sweetened. Rice en Surprise. One-fourth of a cup of powdered sugar, % box of gelatine, 1 wine glass of sherry wine, % pint of rich cream, 1 tablespoon of boil- ed rice, % pound of chopped figs. Put gelatine in cold water and leave 1 hour to dissolve. Put whipped cream and rest of ingredients into gelatine, and stir until it begins to thicken. Pour in mold to congeal. Serve with rich cream lightly sweetened. Virginia Cream. One pint of milk, i/^ box of gelatine, 1 cup granulated sugar, yolks of 3 eggs, 1 teaspoon lemon or vanilla. Put milk in saucepan, add dissolved gelatine, and heat slowly, when it comes to boiling point, add the sugar and' beaten yolks. When mixture thickens, add whites beaten to a froth. Remove from fire, flavor with strawberry or vanilla, and pour in mold to congeal. Banana Fluff. One-half pint of cream, i/4 box of gelatine

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