Recipes > Desserts > Creams > Orange Creams > Orange Cream

Orange Cream


  • 6 eggs
  • 1 pint of orange juice
  • 1 pound of powdered loaf-sugar
  • yellow rind of 1 orange


Beat very light the eggs, omitting the whites of two. Have ready the orange juice, and stir it gradually into the beaten egg, alternately with the powdered loaf-sugar. Put into a porcelain skillet the yellow rind, pared very thin; pour the mixture upon it, and set it over a slow fire. Simmer it steadily, stirring it all the time; but when nearly ready to boil, take it off, remove the orange-peel, and put the mixture into glasses to get cold.


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Directions for Cookery, in its Various Branches (1840).

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