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New England cookbook, 1825-1870
Page 129
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Orange Cream Beat the yolks of 8 eggs and the [whites?] of 2 to a froth then stir in half a pound of powered white sugar add half a pint of wine and the juice of 6 fresh oranges & 1 lemon Flavor it to the taste strain it and set it on a few coals stir it until it thickens then add in piece of butter of the size of a nutmeg. When the butter has melted, take it from the fire continue to stir it until cool then fill your glasses with it. Beat up the whites of the eggs to a froth and lay the froth on top of the glasses of cream.
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Orange Cream Beat the yolks of 8 eggs and the [whites?] of 2 to a froth then stir in half a pound of powered white sugar add half a pint of wine and the juice of 6 fresh oranges & 1 lemon Flavor it to the taste strain it and set it on a few coals stir it until it thickens then add in piece of butter of the size of a nutmeg. When the butter has melted, take it from the fire continue to stir it until cool then fill your glasses with it. Beat up the whites of the eggs to a froth and lay the froth on top of the glasses of cream.
Szathmary Culinary Manuscripts and Cookbooks
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