Orange Surprise

Ingredients

• ½ c orange juice
• ½ c sugar
• the yolks of 2 eggs
• 1 T of gelatine
• ½ c cold water
• 1½ c cream

Method

1. 1

   Heat orange juice and sugar over hot water.

2. 2

   Beat egg yolks with sugar, stir into hot mixture, and cook until thick.

3. 3

   Add softened gelatine and strain into cream.

4. 4

   Stir over ice water until it begins to stiffen, then pour into orange skins.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 45. The excerpt below is the record exactly as published.

ORANGE SURPRISE Pork Tenderloin Have the butcher "French" the tenderloin, i. e., cut across the grain about i inch thick and then flatten with a stroke of the cleaver. Wipe each piece with a damp cloth to remove any bits of bone dust, etc. Grease the frying pan and when very hot put in the pieces of tenderloin. Brown on one side, then the other. Lower the flame, add about ^ c hot water, cover the pan closely and cook at least 15 m. Pork requires long cook- ing so that it be thoroughly done. At the end of this time the liquid, a very thick brown sticky substance, should have simmered down to about i T. Add 2 T flour, more butter, if necessary, then the milk, water, stock or whatever combination of liquids is desired to be used for the gravy. Boil a few minutes, adding salt if necessary. Scalloped Pumpkin and Rice In a baking dish arrange a layer of mashed pumpkin, over this a layer of cooked rice, and then a layer of Cream Sauce. Proceed in this manner until i c of each ingredient has been used, sprinkling buttered crumbs over the top. Place in the oven until well heated through and browned on top. To cook pumpkin, cut in two, scrape out the interior mass of seeds, pare and cut into small pieces. Now either cover with boiling water or else put in a steamer and cook until tender. Put through a vegetable press, season with salt, pepper and butter. Canned pumpkin may be used. Orange Surprise Heat ^ c orange juice and % c sugar over hot water; beat the yolks of 2 eggs, add 34 c sugar, stir into the hot mixture and cook until the spoon is coated with the cus- tard ; add i T of gelatine, softened in ^ c cold water

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