Recipes > Desserts > Creams > Orange Creams > Orange Cream

Orange Cream


  • 1 pint of double cream
  • 4 oranges
  • 4 ounces of sugar
  • 1 ounce packet of gelatine
  • 2 whole eggs
  • yolks of 4 eggs
  • 1 pint of milk


Soak the gelatine in a 1/4 pint of milk with the thin rind of one orange.

Strain the juice of the oranges into a cup.

Beat the eggs, and yolks of eggs, with the milk.

Strain into a jug, and add the sugar.

Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon.

Melt the gelatine and add it to the custard.

Whip up the cream stiffly, and add to it the orange juice.

When the custard is cool, beat it into the cream, and pour at once into a wetted mould.

If liked, it may be put into a border mould, and served with whipped cream in the middle.


Print recipe/article only


The Skilful Cook (1905).

comments powered by Disqus