Orange Float

Name: Orange Float
Yield: 5 servings
Ingredients: One quart water; the juice and pulp of two lemons; one coffee-cup sugar; four table-spoons corn starch; four or five peeled and sliced oranges; the beaten whites of three eggs; sweeten and add a few drops of vanilla

From Buckeye cookery, 1892

Serves 5

Presented as published in 1892. 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 Buckeye cookery (1892), page 60. The excerpt below is the record exactly as published.

ORANGE FLoat. One quart water, the juice and pulp of two lemons, one coftee- cup sugar; when boiling, add four table-spoons corn starch, let boil fifteen minutes, stirring all the time; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of three eggs; sweeten and add a few drops of vanilla

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