Orange Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Squeeze the juice from the oranges and lemon; strain it.
  2. Put the strained juice into a saucepan with the isinglass, and sufficient water to make in all 1-1/2 pint.
  3. Rub the sugar on the orange and lemon-rind, add it to the other ingredients.
  4. Boil all together for about 10 minutes.
  5. Strain through a muslin bag.
  6. When cold, beat up with it 1/2 pint of thick cream.
  7. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set.
Original Text
ORANGE CREAM. 1463. INGREDIENTS.—1 oz. of isinglass, 6 large oranges, 1 lemon, sugar to taste, water, 1/2 pint of good cream. [Illustration: OPEN MOULD.] Mode.—Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isinglass, and sufficient water to make in all 1-1/2 pint. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes. Strain through a muslin bag, and, when cold, beat up with it 1/2 pint of thick cream. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set. If the weather is very cold, 1 oz. of isinglass will be found sufficient for the above proportion of ingredients. Time.—10 minutes to boil the juice and water. Average cost, with the best isinglass, 3s. Sufficient to fill a quart mould. Seasonable from November to May.
Notes
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