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Orange Cream


  • 1 ounce of isinglass
  • 6 large oranges
  • 1 lemon
  • sugar to taste
  • water
  • 1/2 pint of good cream


Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isinglass, and sufficient water to make in all 1 1/2 pints. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes. Strain through a muslin bag, and, when cold, beat up with it 1/2 pint of thick cream. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set. If the weather is very cold, 1 ounce of isinglass will be found sufficient for the above proportion of ingredients.

Time: 10 minutes to boil the juice and water.

Sufficient to fill a quart mould.

Seasonable from November to May.


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The Book of Household Management (1861).

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