Orange Custard

Ingredients

• The juice of 12 oranges
• the yolks of 12 eggs
• 1 pint of cream
• sugar to taste

Method

1. 1

   Sweeten the juice, and stir it over a slow fire until the sugar dissolves, taking off the scum as it rises.

2. 2

   When nearly cold stir in the yolks, well beaten, and the cream.

3. 3

   Stir again over the fire until it thickens.

4. 4

   Be careful not to boil it, or it will curdle.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 93. The excerpt below is the record exactly as published.

Orange Custard — The juice of 12 oranges, the yolks of 12 eggs, 1 pint of cream, sugar to taste

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