Orange Custards
From The century cook book, 1894
Serves 5
Whites of eggs can be used on top if desired.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 84. The excerpt below is the record exactly as published.
Orange Custards. Needed: The juice of ten large oranges, a teacupful of sifted sugar, the yolks of twelve eggs, one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.