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Miss Caldwell's book, 1757-1790
Page 80
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(80) then pour the Cream boiling Hot on the Sack holding the Cream very high, Stir it no longer than the Cream is pouring in then Cover it over with a dish and let it stand to settle. Strew Sugar over it & send it up Hot. Orange cream Grate the Peels of three Oranges into a pint of fair Water and Squeese the Juice of six seville Oranges into it, then beat up the Yolks of Six Eggs With half a pound of fine Sugar Mix all Well together in a Skillet. Set it Over a slow fire, & keep it Stirring till it thickens Lemon Cream Is made the same way as Before..
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(80) then pour the Cream boiling Hot on the Sack holding the Cream very high, Stir it no longer than the Cream is pouring in then Cover it over with a dish and let it stand to settle. Strew Sugar over it & send it up Hot. Orange cream Grate the Peels of three Oranges into a pint of fair Water and Squeese the Juice of six seville Oranges into it, then beat up the Yolks of Six Eggs With half a pound of fine Sugar Mix all Well together in a Skillet. Set it Over a slow fire, & keep it Stirring till it thickens Lemon Cream Is made the same way as Before..
Szathmary Culinary Manuscripts and Cookbooks
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