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Susan Gilbert's late nineteenth century British cookery manuscript

Page 152

Rice Cream
To a pint of cream take 3 spoonsful of beaten & sifted Rice-flour, the yolks of 3 eggs beaten with 2 spoonsful of orange flower water, sweeten to your taste, mix them all together and set them on the fire to thicken, but not boil them Then put it in your dish.
Orange Cream
Take the juice of a good orange & lemon with one spoonful of orange flower water, sweeten to your taste, then take a pint of thick cream, boil it with a little candied orange peel and 3 or 4 perfumed comfits, let it stand till almost cold, then put the juice of the orange &c in a China dish that is broad & shallow, next hold your cream as high as you can pouring it on the juice let it stand till cold & then stick some orange peel on the top, which must be first boiled very tender & cut in thin slices the length of a middle-sized pin -

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Rice Cream To a pint of cream take 3 spoonsful of beaten & sifted Rice-flour, the yolks of 3 eggs beaten with 2 spoonsful of orange flower water, sweeten to your taste, mix them all together and set them on the fire to thicken, but not boil them Then put it in your dish. Orange Cream Take the juice of a good orange & lemon with one spoonful of orange flower water, sweeten to your taste, then take a pint of thick cream, boil it with a little candied orange peel and 3 or 4 perfumed comfits, let it stand till almost cold, then put the juice of the orange &c in a China dish that is broad & shallow, next hold your cream as high as you can pouring it on the juice let it stand till cold & then stick some orange peel on the top, which must be first boiled very tender & cut in thin slices the length of a middle-sized pin -