Orange Cream for Cake

Ingredients

• the rind of half an orange
• the juice of one orange
• one tablespoonful of lemon juice
• and fill with cold water
• one tablespoonful of cornstarch
• Beat the yolk of one egg
• two heaping tablespoonfuls of sugar
• one teaspoonful of butter

Method

1. 1

   Put the rind and juice of the orange, lemon juice, and water in a cup and boil.

2. 2

   Add cornstarch wet in cold water, stir until thick, then cook over hot water for ten minutes.

3. 3

   Beat in egg yolk and sugar, cook one minute, add butter, and cool.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 221. The excerpt below is the record exactly as published.

Orange Cream for Cake. — Put in a cup the rind of half and the juice of 07ie orange^ one tablespoonful of lemon juice ^ and fill with cold water. Strain, and put on to boil. Add one tablespoonful of cornstarch,, wet in cold water. Stir till thick, then cook over hot water ten minutes. Beat the yolk of one egg^ add tioo heaping tablespoonfuls of sugar,, stir into the starch, cook one minute, add one teaspoonful of butter,^ and cool. Fill the cake with the cream, and frost with ornamental frosting. Mark the frosting like a pie, in eight pieces, and decorate each with a section of orange and ornamental frosting. Orange Cake, No. 2. Double the preceding receipt for cake, and bake in two long shallow pans. Prepare the pulp of the oranges, sweeten to taste, and spread between the cakes. Frost with orange frosting. Cut into oblong pieces. Or fill with the following cream : — Orange and Gocoanut Cream for Cake, — One egg, beaten well; add one cup of v^hipped cream, half a cup of sugar, one cup of grated cocoanut, the grated rind of half and the juice of one orange

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