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Orange Cream


  • 4 oranges
  • about 1 pint of cream
  • yolks of 4 eggs and the whites of 3
  • sugar


Squeeze the juice of the oranges to the rind of one; pat it over the fire with the cream, and take out the peel before the cream becomes bitter. Boil the cream, and, when cold, put to it the yolks and the whites, beaten and strained, and sugar to your taste. Scald this, but keep stirring all the time, until of a proper thickness.


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The Lady's Own Cookery Book (1844).

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