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Susan Gilbert's late nineteenth century British cookery manuscript

Page 26

Orange Cream
Boil the rind of a Seville orange very tender beat it fine in a mortar, put to it a spoonful of the best Brandy, the juice of a seville orange 4 oz of loaf sugar, and the yolks of 4 eggs, beat all together for 10 minutes, then gradually pour in 2 pint of boiling cream, beat till cold, put it into custard cups, set into a deep dish of boiling water and let them stand till cold again. put at the top small stripes of orange paring cut very thin, or preserved chips. Mrs. G -
Lemon Jelly
To 1 pint of boiling water, put the peel of 1 lemon and 1 oz and 1/2 of Isinglass. next day boil it till it has desolved, add the juice of 6 lemons, and the peel of two, grated with 1 lb of loaf sugar, boil this whole 5 minutes and strain it. put it into glasses or shapes as you please. Mrs. G

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Orange Cream Boil the rind of a Seville orange very tender beat it fine in a mortar, put to it a spoonful of the best Brandy, the juice of a seville orange 4 oz of loaf sugar, and the yolks of 4 eggs, beat all together for 10 minutes, then gradually pour in 2 pint of boiling cream, beat till cold, put it into custard cups, set into a deep dish of boiling water and let them stand till cold again. put at the top small stripes of orange paring cut very thin, or preserved chips. Mrs. G - Lemon Jelly To 1 pint of boiling water, put the peel of 1 lemon and 1 oz and 1/2 of Isinglass. next day boil it till it has desolved, add the juice of 6 lemons, and the peel of two, grated with 1 lb of loaf sugar, boil this whole 5 minutes and strain it. put it into glasses or shapes as you please. Mrs. G