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Orange Cream


  • 1 pint of cream
  • 1/2 package of gelatine
  • 6 oranges
  • 1 cupful of sugar
  • yolks of 6 eggs


Whip cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water the gelatine and then grate over it the rind of two oranges. Strain the juice of six oranges and add to it sugar; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks, stirring until it begins to thicken, then add the gelatine. Remove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard and add the whipped cream. Mix well and turn into molds to harden. To be served with sweetened cream. Fine.


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The White House Cookbook (1887).

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