Orange Creams
Learn about this recipe from our Historic Foodways staff, then try it at home.
This refreshing dessert is not as thick as a modern pudding, and can be sipped or eaten with a spoon.
Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
Watch How It's Made
18th Century
Take and pare the rind of a Seville orange very fine, and squeeze the juice of four oranges; put them into a stew —pan, with half a pint of water, and half a pound of fine sugar, beat the whites of five eggs and mix into it, and set them on a slow fire; stir it one way till it grows thick...
— Glasse, Hannah, “The Art of Cookery Made Plain and Easy”
21st Century
Ingredients
- 4 oranges
- 1 cup water
- ¾ cup sugar
- 5 eggs, separated
For a lighter alternative without the egg yolks, try a clear lemon cream, made with the juice of two lemons, a cup of sugar, 4 egg whites and a cup of water, heated until thick.
Instructions
- Carefully pare the rind of one orange, insuring no white is used since it is bitter.
- Add the juice of the oranges, water, sugar, and rind into a saucepan.
- In a bowl, beat the egg whites until foamy and add them to the juice, water and sugar.
- Cook on medium heat, stirring constantly until thickened, about 7 to 10 minutes.
- Strain through a fine sieve, and return mixture to a clean pan.
- In a bowl, beat egg yolks until light yellow. Temper with some of the hot mixture and return to the pan. Cook until thickened.
- Cool at room temperature, stirring occasionally.
- Spoon into cups or glasses. Cream will be thickened as is a light custard.
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