Orange Filling, No. 2

Ingredients

• Two oranges (juice, and grated rind of but one)
• Two table-spoonfuls of cold water
• One dessert-spoonful of corn-starch
• One-half cupful of sugar
• One egg

Method

1. 1

   Place the corn-starch in half of the water, and when it is dissolved, stir in the beaten yolk of the egg, and stir until smooth.

2. 2

   Place the rest of the water, the juice of the oranges and the grated rind of but one of them, on the fire, and when the liquid boils, add the egg mixture.

3. 3

   Cook two minutes, and add the slightly beaten white of the egg just before taking the filling from the fire.

4. 4

   Cool partly before using.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 237. The excerpt below is the record exactly as published.

ORANGE FILLING, NO. 2. Two oranges (juice, and grated rind of but one). Two table-spoonfuls of cold water. One dessert-spoonful of corn-starch. One-half cupful of sugar. One egg

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