Pudding à l'Orange Glacé

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
custard
mixing into custard
garnish
Instructions (4)
  1. Make a custard with the juice of four or five good oranges, the well-beaten yolks of six eggs, and a pint of single cream or new milk, with 3oz. or 4oz. of caster sugar, and, if liked, a dust of cinnamon.
  2. Stir this all till it thickens, then freeze to a stiff batter.
  3. Now mix into it half a pint of stiffly whipped cream, two tablespoonfuls of curaçoa, and two or three Tangerine oranges, freed from pith and pips, divided up into their natural divisions, and well marinaded with a little curaçoa or brandy, lemon juice, and caster sugar.
  4. Pack this in a mould and freeze; turn out and serve garnished with orange pigs, freed from pith and pips, sprinkled with curaçoa and sugar, and then dipped in sugar boiled to the crack.
Original Text · last edited 4 days ago
Pudding à l'Orange Glacé.— Make a custard with the juice of four or five good oranges, the well- beaten yolks of six eggs, and a pint of single cream or new milk, with 3oz. or 4oz. of caster sugar, and, if liked, a dust of cinnamon. Stir this all till it thickens, then freeze to a stiff batter. Now mix into it half a pint of stiffly whipped cream, two table- spoonfuls of curaçoa, and two or three Tangerine oranges, freed from pith and pips, divided up into their natural divisions, and well marinaded with a little curaçoa or brandy, lemon juice, and caster sugar. Pack this in a mould and freeze; turn out and serve garnished with orange pigs, freed from pith and pips, sprinkled with curaçoa and sugar, and then dipped in sugar boiled to the crack.
Notes
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