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Orange Cream


  • 6 oranges
  • 1 lemon
  • 7 eggs
  • 4 to 6 ounces of sugar (according to taste)
  • 1 dessertspoonful of cornflour
  • some water


Take the juice of the oranges and the juice and grated rind of the lemon. Add enough water to the fruit juice to make 1 1/2 pints of liquid; let this get hot, adding the sugar to it; mix the cornflour smooth with a spoonful of cold water, and thicken the fruit juice with it, letting it boil up for a minute, set aside and let it cool a little; beat the eggs well, and when the liquid has cooled mix them carefully in with it; return the whole over a gentle fire, keep stirring continually until the cream thickens, but take care not to let it boil, as this would curdle it. When cold, serve in custard glasses, or in a glass dish poured over macaroons.


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Dr. Allinson's Cookery Book (1915).

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