Make some custard cream mixture as directed
for Vanilla Cream (Recipe 2030), and divide it into
three portions. Colour one portion pink with a
few drops of carmine, another green with a little
spinach green, and leave the third its natural
colour. Add a different flavour to each. The
pink might be flavoured with vanilla, the green
with almond, and the yellow with a little sherry
or liqueur. Rinse out some small moulds or cups
with cold water, and fill them with the three
mixtures set in alternate layers. Always allow one
layer to set before pouring in another, and keep
the layers of equal thickness. When ready, turn
them out on a glass or silver dish, with a lace-
edged paper under them.
2016. Orange Cream (Creme a 1’Orange)
Make in the same way as Lemon Cream (see
Recipe 2014), substituting orange for lemon. The
top of the mould would look pretty if decorated
with some small sections of tangerine orange set in
clear jelly.
2017. Orange Custard (CrSme Renversee a
1’ Orange)
2 whites and 4 yolks of
eggs.
J pt. milk.
2 large oranges.
2 oz. castor sugar.
i oz. gelatine.
1 table-sp. water.
Sieve the sugar on to a plate, and grate the rind
from the oranges on the top of it. Rub those two
together with the fingers until thoroughly blended
and then put this orange sugar into a basin. Add
to it the yolks and whites of eggs, and beat together
for a few minutes. Heat the milk, and pour it
gradually into the basin, stirring all the time.
Then return all to the saucepan, and stir carefully
over the fire until the custard thickens, but do not
let it boil. Remove quickly from the fire, and
strain into a basin. Dissolve the gelatine in a very
little water, and strain it into the custard, also the
orange juice. Stir occasionally until lukewarm,
then pour into a wetted mould, and set in a cool
place until firm. Turn out on a glass or silver
dish.
Note. — The mould may, if liked, be decorated at
the top with a little clear jelly set with a few small
sections of orange.
Sufficient for 5 or 6 persons. Probable cost, 8d.
2018. Pine-apple Cream (Creme d’ Ananas)
1 small tin pine-apple.
| pt. custard.
§ oz. gelatine.
1 table-sp. lemon or
orange juice.
2 gills double cream.
Some lemon or wine
jelly.
A few pistachio nuts.
First decorate a quart mould with some jelly,
small pieces of pine-apple, and chopped pistachio
nuts (see p. 432). A little of the jelly may be
coloured green if liked. Then prepare the cream
mixture. Cut some of the pine-apple into dice,
sufficient to fill a tea-cup. Take some of the re-
mainder and rub it through a fine sieve, using a
little of the syrup to moisten. Prepare enough of
this pur6e to fill a gill measure. Dissolve the
gelatine in 1 or 2 table-spoonfuls of the syrup,
and strain it into \ pint warm custard. Add the
pine-apple dice and puree, the lemon or orange
juice, and sugar if necessary. Mix all together,
and, lastly, stir in the cream whipped until stiff.
When the mixture is almost setting, pour it into
the prepared mould, and stand in a cool place or
on ice until firm. Turn out when wanted, and
decorate with chopped jelly or fern leaves.
Sufficient for 7 or 8 persons. Probable cost, 2a.
2019. Peach Cream (Crfime aux Peches)
Make in the same way as Apricot Cream (Recipe
1994).
2020. Raspberry Cream (CrSme aux Framboises) ✪ Orange Custard (Crème Renversée à l'Orange)
Page 719 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make some custard cream mixture as directed for Vanilla Cream (Recipe 2030), and divide it into three portions. Colour one portion pink with a few drops of carmine, another green with a little spinach green, and leave the third its natural colour. Add a different flavour to each. The pink might be flavoured with vanilla, the green with almond, and the yellow with a little sherry or liqueur. Rinse out some small moulds or cups with cold water, and fill them with the three mixtures set in alternate layers. Always allow one layer to set before pouring in another, and keep the layers of equal thickness. When ready, turn them out on a glass or silver dish, with a laceedged paper under them.
2016. Orange Cream (Creme a 1’Orange)
Make in the same way as Lemon Cream (see Recipe 2014), substituting orange for lemon. The top of the mould would look pretty if decorated with some small sections of tangerine orange set in clear jelly.
2017. Orange Custard (CrSme Renversee a 1’ Orange)
2 whites and 4 yolks of eggs.
J pt. milk.
2 large oranges.
2 oz. castor sugar. i oz. gelatine.
1 table-sp. water.
Sieve the sugar on to a plate, and grate the rind from the oranges on the top of it. Rub those two together with the fingers until thoroughly blended and then put this orange sugar into a basin. Add to it the yolks and whites of eggs, and beat together for a few minutes. Heat the milk, and pour it gradually into the basin, stirring all the time. Then return all to the saucepan, and stir carefully over the fire until the custard thickens, but do not let it boil. Remove quickly from the fire, and strain into a basin. Dissolve the gelatine in a very little water, and strain it into the custard, also the orange juice. Stir occasionally until lukewarm, then pour into a wetted mould, and set in a cool place until firm. Turn out on a glass or silver dish.
Note. — The mould may, if liked, be decorated at the top with a little clear jelly set with a few small sections of orange.
Sufficient for 5 or 6 persons. Probable cost, 8d.
2018. Pine-apple Cream (Creme d’ Ananas)
1 small tin pine-apple.
| pt. custard.
§ oz. gelatine.
1 table-sp. lemon or orange juice.
2 gills double cream. Some lemon or wine jelly.
A few pistachio nuts.
First decorate a quart mould with some jelly, small pieces of pine-apple, and chopped pistachio nuts (see p. 432). A little of the jelly may be coloured green if liked. Then prepare the cream mixture. Cut some of the pine-apple into dice, sufficient to fill a tea-cup. Take some of the remainder and rub it through a fine sieve, using a little of the syrup to moisten. Prepare enough of this pur6e to fill a gill measure. Dissolve the gelatine in 1 or 2 table-spoonfuls of the syrup, and strain it into \ pint warm custard. Add the pine-apple dice and puree, the lemon or orange juice, and sugar if necessary. Mix all together, and, lastly, stir in the cream whipped until stiff. When the mixture is almost setting, pour it into the prepared mould, and stand in a cool place or on ice until firm. Turn out when wanted, and decorate with chopped jelly or fern leaves.
Sufficient for 7 or 8 persons. Probable cost, 2a.
2019. Peach Cream (Crfime aux Peches)
Make in the same way as Apricot Cream (Recipe 1994).
2020. Raspberry Cream (CrSme aux Framboises)
Records on this page
Orange Custard (Crème Renversée à l'Orange)Pine-apple Cream (Crème d’Ananas)