Recipes > Desserts > Creams > Orange Creams > Orange Velvet Cream

Orange Velvet Cream


  • 1 cup sugar
  • 1 cup water
  • whites of 2 eggs
  • 1 cup orange juice
  • juice of 1 lemon
  • 1 pint cream whipped


Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves.


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Better Meals for Less Money (1917).

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