Orange Cream Sauce

Name: Orange Cream Sauce
Yield: 4 servings
Ingredients: half a pint of thin sweet custard; the grated rind of two sweet oranges; the juice of one orange; half a wineglass of curaçao liqueur

From Banquets of the nations, 1911

Serves 4

If served cold, mix in whipped cream.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 238. The excerpt below is the record exactly as published.

Orange Cream Sauce. Make half a pint of thin sweet custard in the milk of which you have cooked the grated rind of two sweet oranges. Strain, and whilst still hot add the juice of one orange and half a wineglass of cura9oa liqueur

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