Orange Custard

Ingredients

• Juice of ten oranges
• one and one-half teacupfuls of sugar
• yolks of ten eggs
• one pint cream

Method

1. 1

   Put the juice and sugar on to boil in a double boiler; when boiling, skim it carefully; set aside to cool.

2. 2

   Beat the yolks very light and add the juice of oranges; beat the cream to a froth; return the orange juice and beaten yolks to the fire and heat slowly, stirring until thick; add cream and pour into cups.

3. 3

   Serve cold.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 132. The excerpt below is the record exactly as published.

ORANGE CUSTARD. Miss C. Hernstein, 2302 Budlong ave., Los Angeles, Cal. Juice of ten oranges, one and one-half teacupfuls of sugar, yolks of ten eggs, one pine cream

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