French Orange Biscuits Biscuits d'Oranges à la Française

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Remove the peel from two oranges and free it entirely from pith and chop it up very finely.
  2. Put the chopped orange peel in a whipping tin with castor sugar, strained orange juice, raw egg yolks, vanilla essence, and egg whites.
  3. Whip the mixture over boiling water until it is warm.
  4. Take the pan from the fire and continue whipping the contents until quite thick.
  5. Add the double cream and pour the mixture into little paper-cases.
  6. Place the paper-cases on the bottom of the charged ice cave and let them freeze for about two hours.
  7. Stick some finely-cut shreds of candied orange peel in the top of each biscuit.
  8. Sprinkle a few biscuits or wafer crumbs on the top.
  9. Serve on a dish on a dish-paper for dessert or ball supper.
Original Text
French Orange Biscuits Biscuits d'Oranges à la Française Remove the peel from two oranges and free it entirely from pith and chop it up very finely; put it in a whipping tin with two ounces of castor sugar, one tablespoonful of strained orange juice, the raw yolks of eight eggs, a tea- spoonful of vanilla essence, and two whites of eggs; whip it over boiling water till the mixture is warm, then take the pan from the fire and continue whipping the contents till quite thick; add a quarter of a pint of double cream and pour the mixture into little paper-cases; place them on the bottom of the charged ice cave, and let them freeze for about two hours; then stick in the top of each some very finely-cut shreds of candied orange peel, sprinkle a few biscuits or wafer crumbs on the top, and serve on a dish on a dish-paper for dessert or ball supper.
Notes
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