Orange Custards

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 (8)
  1. Boil very tender the rind of half a Seville orange, and then beat it in a mortar till it is very fine.
  2. Put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs.
  3. Beat them all well together for ten minutes.
  4. Pour in by degrees a pint of boiling cream.
  5. Keep beating them till they are cold.
  6. Put them in custard cups, and set them in a dish of hot water.
  7. Let them stand till they are set, then take them out, and stick preferred orange on the top.
  8. These, like the former, may be served up either hot or cold.
Original Text
Orange Custards. BOIL very tender the rind of half a Seville orange, and then beat it in a mortar till it is very fine. Put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat them all well together for ten minutes, and then pour in by degrees a point of boiling cream. Keep beat- ing them till they are cold, then put them in custard cups, and set them in a dish of hot water. Let them stand till they are set, then take them out, and stick preferred orange on the top. These, like the former, may be served up either hot or cold.
Notes
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