Dessert
Orange cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a half-package of gelatine in a cupful of cold water for an hour, then stir it into a cupful of boiling water.
- Have ready the juice of two oranges and the grated rind of one, and pour over them a cupful of sugar and the hot liquid gelatine.
- Set at the side of the range while you beat the yolks of three eggs stiff.
- When cold and thick, beat into it a pint of whipped cream.
Historical transcription
Source method
- 1
Soak a half-package of gelatine in a cupful of cold water for an hour, then stir it into a cupful of boiling water. Have ready the juice of two oranges and the grated rind of one, and pour over them a cupful of sugar and the hot liquid gelatine. Set at the side of the range while you beat the yolks of three eggs stiff. Strain the hot liquid and pour, a very little at a time, upon the beaten yolks, stirring constantly. Heat again in a double boiler, beating all the while, and as soon as the custard reaches the boiling point remove and set aside to cool. When cold and thick, beat into it a pint of whipped cream.
Nutrition pending
No invented nutrition numbers.
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