Orange Mould

Ingredients

• 1 li oz. cornflour (B. and P.'s patent)
• 6 ozs. loaf sugar
• 2 small oranges
• 1 small lemon
• 1 pint water
• 1 ogg

Method

1. 1

   Rub down the zest of one lemon and one orange with lumps of sugar.

2. 2

   Beat up the egg.

3. 3

   Blend the cornflour smoothly with a little water, then put the rest of the water, the egg, sugar, the zest and juice of the lemon and oranges into a saucepan, add the cornflour and stir until it boils.

4. 4

   Boil for ten minutes, stirring all the time.

5. 5

   Then pour into a mould rinsed with cold water, and when set turn out, and serve with whipped cream round the dish.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 34. The excerpt below is the record exactly as published.

ORANGE MOULD. li oz. cornflour (B. and P.'s patent) 6 ozs. loaf sugar 2 small oranges Rub down the zest of one lemon and one orange with lumps of sugar. Peat up the egg- Blend the cornflour smoothly with a little water, then put the rest of the water, the egg, sugar, the zest and juice of the lemon and oranges into a saucepan, add the cornflour and stir until it boils. Boil for ten minutes, stirring all the time. Then pour ijito a mould rinsed with cold water, and when set turn out, and serve with whipped cream round the dish. 1 pint water 1 small lemon 1 ogg

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