Dessert
Orange custard
Orange custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including squeeze out and strain the juice of six good oranges.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Squeeze out and strain the juice of six good oranges.
- Add a cupful of sugar and cook slowly for half an hour, skimming often.
- When lukewarm, pour gradually, beating all the time, upon a warm custard made of the yolks of five eggs and two cupfuls of milk.
- Put in your egg-whip and beat steadily five minutes.
- Turn into a glass bowl, and lay upon the top a meringue made by whipping the whites of the eggs with five tablespoonfuls of powdered sugar.
Historical transcription
Source method
- 1
Squeeze out and strain the juice of six good oranges. Add a cupful of sugar and cook slowly for half an hour, skimming often. Take from the fire and turn into a bowl. When lukewarm, pour gradually, beating all the time, upon a warm custard made of the yolks of five eggs and two cupfuls of milk. Put in your egg-whip and beat steadily five minutes. Turn into a glass bowl, and lay upon the top a meringue made by whipping the whites of the eggs with five tablespoonfuls of powdered sugar. Set upon ice until very cold.
Nutrition pending
No invented nutrition numbers.
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