Orange Cream with Orange Garnish

Ingredients

• four oranges
• a pint of milk
• three-quarters of an ounce of gelatine
• four tablespoonfuls of sugar
• half a pint of water
• loaf sugar to a clear syrup

Method

1. 1

   Peel the oranges and soak the rind in milk for an hour.

2. 2

   Soak gelatine in milk.

3. 3

   Boil the flavoured milk with sugar, stir in gelatine, strain, and let cool.

4. 4

   When beginning to set, add strained orange juice.

5. 5

   Whisk until bubbly, pour into a damp mould, and chill.

6. 6

   For garnish, simmer orange rind in water, strain, and boil with sugar to make syrup.

7. 7

   Garnish the cream with shredded rind and pour syrup over it.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 323. The excerpt below is the record exactly as published.

orange cream with orange garnish for supper to-morrow evening (December 6th). 8. Clear the suet from skin and fibre and chop it till it looks like fine oatmeal. Put it into a jar, cover with flour and leave it in a cool larder. To chop suet, see Sea Pie (March 14tli). Sunday, December 6th. Breakfast. Dinner. Tea. Supper. Toasted Bacon. Cod’s Head and Brown and White Pressed Beef. Potted Pheasant. Shoulders. Bread and Butter. Celery Salad. , Sally Lunns. Oyster Sauce. Apple Jelly. Apple Pie. Dry Toast. Roast Ducks. Seed Cake. Custard. Brown and White Bread and Butter. Boiled Hominy. Potato Snow. Chestnuts and Brus¬ sels Sprouts. Orange Cream with Garnish. Cheese. Cheese. Breakfast. — Toasted Bacon (January 19th) ; Potted Pheasant {see Potted Grouse, January 7th); Sally Lunns (June 4th) ; Boiled Hominy (February 11th). Dinner. — Cod’s Head and Shoulders. — When the fish is sent in rub a little salt over the inside and the thick part. Next day, just before it is to be dressed, wash it quickly, cut off the gills and the A YEAR'S COOKERY. 415 ends of the fins, scrape off the scales without injuring the skin, and wipe the inside with a cloth dipped in vinegar. Dry the fish, put it on the drainer, and plunge it into plenty of well-salted boiling water, that has had half a gill of vinegar thrown into it. Boil the fish gently (skimming the liquor now and then) till it is done enough, which it will be when the eyes start and the flesh will leave the bone; it will take about half an hour. It can be kept hot on the drainer, if it is not to be served at once, but it will spoil if left in the water. Boil the liver and the roe in a separate saucepan, they will be wanted to garnish the fish ; or if preferred, cut lemon and horseradish or parsley may be used instead ; the liver must not be boiled with the fish Send Oyster Sauce (October 16th) to table as an accom¬ paniment. Boast Ducks (July 26th); Potato Snow (April 7tli); Chestnuts and Brussels Sprouts (November 8tli). Orange Cream and Garnish (prepared yesterday). — Peel four oranges, and put the rind in a pint of milk for an hour. Meantime soak three-quarters of an ounce of gelatine in two table-spoonfuls of milk. Boil the flavoured milk with four table -spoonfuls of sugar, stir in the gelatine, strain the cream, and let it go cold. As soon as the cream begins to set, add the strained juice of the oranges ; this must not be put in before the cream is quite cold. Whisk the cream till it is in bubbles, pour it into a damp mould, and put it into a cool place till wanted. Orange Garnish. — Binse the orange rind already used, it will still have flavour. When clear, throw it into half a pint of water, and simmer it till the liquor tastes pleasantly. Strain it, and boil it with loaf sugar to a clear syrup

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