Orange Float
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 140. The excerpt below is the record exactly as published.
Orange Float — One quart water, the juice and pulp two lemons, one coffee-cup sugar ; when boiling add four tablespoons 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 white of three eggs
Cook this with the app: pantry check, scaling, and the assistant.