Orange Cream

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Pare off the rind of a Seville orange very fine.
  2. Squeeze out the juice of four oranges.
  3. Put the orange rind, juice, a pint of water, and eight ounces of sugar into a stew-pan.
  4. Mix with them the whites of five eggs well beaten.
  5. Heat the whole over the fire, stirring one way till it becomes thick.
  6. Strain the mixture through a gauze.
  7. Keep stirring until it is cold.
  8. Beat the yolks of five eggs very fine.
  9. Add the beaten yolks and some cream to the mixture in the pan.
  10. Stir over a slow fire until it is ready to boil.
  11. Pour into a basin.
  12. Stir until it is quite cold.
  13. Put into glasses.
Original Text
Orange Cream. PARE off the rind of a Seville orange very fine, and then squeeze out the juice of four oranges. Put them into a stew-pan, with a pint of water, and eight ounces of sugar; mix with them the whites of five eggs well beat, and let the whole over the fire. Stir it one way till it be comes thick, and when you strain it through a gauze, and keep stirring it till it is cold. Then beat the yolks of five eggs very fine, and put into your pan with some cream and the other articles. Stir it over a slow fire till it is ready to boil, then pour it into a bason, and having stirred it till it is quite cold, put it into your glasses.
Notes
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