Recipe For Making Orange Cream
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 612 of 825.
1/2 cup of orange juice. 1/4 two-ounce package of gelatine. 1/2 cup of sugar 1/4 cup of cold water. The yolks of two eggs. 1 1/2 cups of cream. 1/4 cup of sugar. Grating of orange rind.
Heat the orange juice and half a cup of sugar over hot water; beat the yolks of eggs, add the rest of the sugar and stir and cook in the hot mixture, until the spoon is coated with custard; add the gelatine, softened in the cold water, and strain into the cream; add a grating of yellow orange rind, or a few slices of candied peel, or a teaspoonful of orange extract, and stir over ice water until the mixture begins to stiffen, then turn into a mould.