Recipes > Desserts > Creams > Orange Creams > Imperial Orange Cream

Imperial Orange Cream


  • 1 pint of thick sweet cream
  • orange-peel
  • 4 Seville oranges
  • 4 lemons
  • fine sugar
  • 1 small spoonful of orange-flower water


Take the sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow. Have ready the juice of the Seville oranges and lemons; strain the juice through a jelly-bag, and sweeten it well with fine sugar, and the orange-flower water. Set your dish on the ground, and, your juice being in it, pour the cream from as great a height as you can, that it may bubble up on the top of the cream; then set it by for five or six hours before you use it, if the weather is hot, but in winter it may stand a whole night.


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The Lady's Own Cookery Book (1844).

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