Orange Cream

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a pint of juice of Seville oranges ↝ Orange, raw [Citrus fruits]
the yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of but four ↝ Egg, white only, raw [Eggs and omelets]
a pound of double-refined sugar, beaten and sifted
the peel of half an orange ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (5)

beat the eggs very well, and strain them and the juice together
add to it a pound of double-refined sugar, beaten and sifted
set all these together on a slow fire, and put the peel of half an orange to it
keep it stirring all the while one way
When it is almost ready to boil, take out the orange-peel, and pour out the cream into glasses, or china dishes

Original Text

To make Orange Cream.
TAKE a pint of juice of Seville oranges, and put to it the yolks
of six eggs, the whites of but four, beat the eggs very well, and
strain them and the juice together; add to it a pound of double-
refined sugar, beaten and sifted; set all these together on a slow
fire, and put the peel of half an orange to it, keep it stirring all
the while one way. When it is almost ready to boil, take out the
orange-peel, and pour out the cream into glasses, or china dishes.

Notes

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