Imperial Orange Cream

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Boil the cream with a little orange-peel.
  2. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow.
  3. Strain the juice of the Seville oranges and lemons through a jelly-bag.
  4. Sweeten the juice well with fine sugar and a small spoonful of orange-flower water.
  5. Set your dish on the ground, and, your juice being in it, pour the cream from as great a height as you can, that it may bubble up on the top of the cream.
  6. Set it by for five or six hours before you use it, if the weather is hot, but in winter it may stand a whole night.
Original Text
Imperial Orange Cream. Take a pint of thick sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow. Have ready the juice of four Seville oranges and four lemons; strain the juice through a jelly-bag, and sweeten it well with fine sugar, and a small spoonful of orange-flower water. Set your dish on the ground, and, your juice being in it, pour the cream from as great a height as you can, that it may bubble up on the top of the cream; then set it by for five or six hours before you use it, if the weather is hot, but in winter it may stand a whole night.
Notes
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