Imperial Orange Cream Recipe

Take a pint of thick sweet cream, and boil it with a little orange-peel.

When it just boils, take it off the fire, and stir it till it is no

hotter than milk from the cow. Have ready the juice of four Seville

oranges and four lemons; strain the juice through a jelly-bag, and

sweeten it well with fine sugar, and a small spoonful of orange-flower

water. Set your dish on the ground, and, your juice being in it, pour

the cream from as great a height as you can, that it may bubble up on

the top of the cream; then set it by for five or six hours before you

use it, if the weather is hot, but in winter it may stand a whole night.

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