Orange Filling, No. I

Ingredients

• Two oranges (juice and rind)
• Two table-spoonfuls of cold water
• Two cupfuls of sugar
• Two eggs (yolks and one of the whites)

Method

1. 1

   Grate the yellow from the oranges, and place the gratings in a saucepan with the orange juice, a table-spoonful of the water and the sugar.

2. 2

   Set the saucepan in another containing boiling water.

3. 3

   Beat the yolks with the other table-spoonful of water, and when the mixture in the saucepan is hot, stir in the water and yolks.

4. 4

   Let the preparation cook a minute, when the whole should be thickened; and just before taking it from the fire, stir in the slightly beaten white of one of the eggs.

5. 5

   Remove at once from the heat, and use when cold.

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. I. Two oranges (juice and rind). Two table-spoonfuls of cold water. Two cupfuls of sugar. Two eggs (yolks and one of the whites)

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