Orange Custard (another way)

Ingredients

• the thin rind of a Seville orange
• four ounces of sifted sugar
• a pint of boiling cream
• the yolks of four eggs
• a table-spoonful of brandy

Method

1. 1

   Boil orange rind until soft, pound with sugar, stir into boiling cream, add egg yolks.

2. 2

   Cook in a jug over boiling water until thickened, cool, add brandy and orange juice, serve in a dish or cups.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1026. The excerpt below is the record exactly as published.

a table-spoonful of brandy, and three eggs well-beaten. 3Iix thoroughly. Line some pattj'-pans \vath good puft'-paste, half fiU them with the mixture, and bake in a quick oven for a quarter of an horn-. Probable cost, Is. 4d. Sufficient for half a dozen cheesecakes. Orange Cheesecakes {sec Cheesecakes). Orange Chips. — Take the rinds of some large oranges. Cut into quarters, and weigh them. Boil them in water until they are so tender that they can be easily pierced with a fork, drain them well, and spread them in the sun or before the fii'e to dry. Take one pound and a half of sugar to two pounds of orange rind. Clarify the sugar, pour it upon the rind, and leave it for twenty-four hours. Strain ©ff the syru}), boil it until it is thick, and -pour it boiling over the orange rind. Leave it for two days, then boil it again, and repeat this until the sugar is all used. Put the chips on a sieve in the sun, and leave them until they are dr>-. Time, a week or more. Probable cost, oranges. Id. each. Orange Cream.— Dissolve an ounce of isinglass in a pint of water. Add the strained juice of six sweet oranges and one lemon, and four ounces of loaf sugar, which have been well rubbed upon the rinds of the fi'uit. Stir aU gently over the fire nntil the sugar is dissolved, turn it out, and when nearly cold add half a pint of thick cream Pour the mixture into a damp mould, and place it in a cool airy situa- tion until it is stiff and finn. Serve the cream in a glass dish. Time, ten minutes to boil the juice and sugar with the isinglass. Probable cost, 2s. lOd. Sufficient for a qiiart mould. Orange Cream (another way). See Cream, Orange. Orange Cream Sauce (for Puddings and Sweet Dishes). — Soak the thin rind of half a small Seville orange in four table-spoonfuls of water for haK an hour. Strain the liquid, add two ounces of loaf sugar and the juice of a St. INIichael's orange, and boil quickly for two minutes. When nearly cold, mix it with half a pint of thick cream and a table-spoonful of rum, and serve. Probable cost, Is. 2d. Suffi- cient for six or eight persons. Orange Custard. — Strain the juice of four oranges over four ounces of loaf sugar, put , them into an enamelled saucepan, and stir them ORA (475) ORA over a gentle fire iintil the sugar is dissolved. ^Vllen the liquid is almost cold, add thi-oc- quarters of a pint of thick cream and the well- beaten yolks of four eggs. Put the custard in a jar, place this in a saucepan of boiling water, and stir it until it thickens ; sei"\'e either in a glass dish, or in custard cups, and strew a Httle orange rind cut into very thin strips over the top. Time, about a quarter of an hour to boil the custard. Sufficient for four or five persons. Orange Custard (another way). — Boil the thin rind of a Seville orange until it is quite soft. Drain the water from it, and pound it in a mortar with four oimoes of sifted sugar. Stir the mixtui-e into a pint of boiling cream, and add the yolks of four eggs

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