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📝 Description
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🥘 Ingredients
1 oz. of isinglass, 6 large oranges, 1 lemon, sugar to taste, water, 1/2 pint of good cream. [Illustration: OPEN MOULD.]
👨🍳 Method
Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isinglass, and sufficient water to make in all 1-1/2 pint. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes. Strain through a muslin bag, and, when cold, beat up with it 1/2 pint of thick cream. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set. If the weather is very cold, 1 oz. of isinglass will be found sufficient for the above proportion of ingredients.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Orange Cream this week, expecting a straightforward pudding, but was charmed by the unexpected complexity. The isinglass, a gelatin made from fish bladders, was easy enough to find online, and the process was simpler than I anticipated. The real delight came from rubbing the sugar on the orange and lemon rinds—a clever trick that infused the cream with an intense, sunny citrus flavor that I found truly delightful. This dessert is perfect for a comfort-seeker looking to impress with minimal effort. It's a lovely end to a meal, especially when unmolded onto a chilled plate, revealing a smooth, creamy interior. I served it to my family after a quick weeknight dinner, and the kids loved it—even my picky eater. It's a vintage recipe with a modern twist, and I'll definitely be making it again.
