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Simple Orange Cream Cooking Recipe

Below is the quick and easy cooking recipe for Orange Cream.

Beat the yelks of eight eggs, and the whites of two, to a froth, then stir in half a pound of powdered white sugar—add half a pint of wine, and the juice of six fresh oranges, and the juice of one lemon. Flavor it with orange-flower water—strain it, and set it on a few coals—stir it till it thickens, then add a piece of butter, of the size of a nutmeg. When the butter has melted, take it from the fire, continue to stir it till 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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