Recipes > Desserts > Creams > Orange Creams > Vienna Orange Cream

Vienna Orange Cream


  • 1 ounce gelatine
  • 12 eggs
  • 12 tablespoonfuls sugar
  • juice of 8 oranges and 3 lemons


Soak the gelatine in 1/2 cup cold water 15 minutes, add 1/2 cup boiling water and stir over the fire till dissolved; stir the yolks of the eggs with the sugar to a cream; add by degrees the juice, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.


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Desserts and Salads (1920).

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