Orange-fool

Ingredients

• the juice of three oranges
• three well-beaten eggs
• half a small nutmeg grated
• a pint of thick cream
• sweetened with sugar

Method

1. 1

   Strain orange juice into a bowl with beaten eggs, mix thoroughly, add grated nutmeg, and thick cream sweetened with sugar.

2. 2

   Place in a crock in boiling water and stir until thickened.

3. 3

   Serve in a glass dish with sifted sugar on top.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 190. The excerpt below is the record exactly as published.

three well -beaten eggs, and whisk all together briskly until it stiffens and assumes the ap- pearance of snow ; then pile it lightly in a glass dish, and make it look as rocky as possible. If the uniform whiteness is objected to, half of the snow may be colored with two or three drops of cochineal. Time to beat the snow, half an hour. 165 Lemon, Solid FRUITS Oranges, Compote of Lemon, Solid. — Rub the rind of a large, fresh lemon with 4 ozs. of sugar ; crush the lumps, and put them into a saucepan with Yz oz. of gelatine and half a pint of cream. Heat gently until the gelatine is dissolved, then a wineglassful of brandy. Stir the mixture for three or four minutes, add another half - pint of cream and strain it through a thick fold of muslin, and when cold add the juice of half a lemon. Pour it into a mould that has been soaked in cold water, and put it aside till set. If there is any difficulty in turning it out, loosen the edges with a knife, and dip the mould for an instant in hot water. Time, half an hour to prepare. Lemon Sponge. — Put 1 oz. of gelatine into a pint of water, add the rind and juice of two lemons and x/z lb. of loaf sugar, and simmer gently for half an hour. Strain into a bowl, and when the mixture is cold and beginning to set, which may be known by its becoming thick, stir in the whites of two eggs beaten to a firm froth, and whisk it briskly until it is of the consistency of sponge. Pour it into a damp mould and turn it out before serving. A few drops of cochineal may be put in with the eggs, if liked, to give a pink appear- ance. Time, half an hour to whisk the sponge. Lemonade (for invalids). — Squeeze the juice out of a fine lemon. Strain it, put it with a quarter of the rind and three or four lumps of loaf sugar into a jug, and pour over it a pint of boiling water. Cover closely, and let the lemonade stand for two hours. At the end of that time strain, and it will be ready for use. Lemonade for invalids should be made with boiling water, as the unhealthy properties of the lemon are thus destroyed. A small quantity only of sugar should be put in, unless a desire to the contrary is expressed, as the acidity will most likely be agreeable. Oranges. — Slice thin three oranges, cutting each slice in four pieces. Put a layer, with very little pow- dered sugar; cover with cracked ice, and so on. Arrange on the top a few maraschino cherries, pouring over a gill of best brandy, and serve with little cakes. Orange Calf’s-foot Jelly. — Take one pint of calf’s-foot stock, carefully freed from fat and sediment; mix with it half a pint of strained orange- juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, a dessert-spoonful of gelatine, and 4 ozs. of sugar in lumps ; stir these gently over the fire until they are well mixed, but as soon as the liquid begins to heat leave off stirring, and let the scum rise undisturbed ; let the jelly simmer fifteen minutes after it has reached the boiling-point, then draw it to the side of the fire and let it stand to settle fifteen minutes longer; lift the bead of scum off carefully, and pour the jelly through a tamis until it is quite clear. Take a damp mould, pour in a little of the jelly to the depth of half an inch, and let it stand in a cool place until it is stiff; arrange the quarters of an orange on this in the form of a star, first freeing them entirely from the thick, white skin ; pour the rest of the jelly on them, and set the mould in a cool place. Turn it out carefully before serving. Oranges, Compote of. — Pare the rind very thinly off three or four large, sound oranges. Cut the fruit across into halves, removing the white skin and pips, and pile the oranges in a glass dish. Boil the rind with half a pint of water and % lb. of sugar until the syrup is clear ; mix a table-spoonful of brandy with it, and strain it over the fruit. When cold, it is ready to serve. A table- spoonful of arrow-root may be mixed with the syrup to thicken it, and two or three drops of cochineal may be put in by way of coloring. Time, 166 Orange Float FRUITS Orange Paste five or ten minutes to boil the syrup. Orange Float. — Squeeze the juice of two lemons into a quart of cold water; add a cupful of sugar and four table-spoonfuls of corn-starch, boiled until thick. Peel and slice half a dozen oranges ; pour the mixture over. Spread the top with meringue, and set on ice until very cold. Oranges Filled with Jelly. — When a large variety of dishes is required, orange-skins are sometimes emptied entirely of the fruit, cut out in the shape of baskets, and filled with bright, clear jelly of different colors. They look pretty ; very great care and a sharp knife, however, are re- quired to make them. The handle of the basket should be cut across the stalk end of the fruit, and should be fully half an inch wide. The basket part should take up half of the orange. The best way to make these baskets is to mark out their shape first without piercing the fruit, then take away the quarters of the rind which will not be required, and pass the flat part of a teaspoon care- fully under the handle to separate it from the fruit, which must then be pressed out through the empty spaces. The jelly should be nearly cold before it is put into the skins. Orange -fool. — Strain the juice of three oransres into a bowl, with three well - beaten eggs. Mix them thor- oughly, grate half a small nutmeg over them, and add a pint of thick cream, flavored and sweetened with sugar

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