A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Berries, peaches and other fruits may be substituted. Eat cold.
Preserved exactly as written in the original source
Peel and cut the oranges into thin slices, taking out the seeds; pour over them the sugar and let them stand while you make the rest
Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the cornstarch made smooth with a little cold milk, and the well-beaten yolks of the eggs and a little flavoring
Stir it all well together until it is smooth and cooked
Set it off and pour it over the oranges
Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over the top for frosting
Set into the oven a few minutes to brown
Eat cold
Modern guidance to help you succeed with this vintage recipe
Macerating the oranges with sugar draws out their juices through osmosis, creating a flavorful syrup while softening the fruit. The cornstarch-thickened custard uses a double boiler method to prevent curdling by keeping temperatures below 180°F, ensuring the egg yolks coagulate gradually into a smooth, creamy sauce. The meringue topping creates a stable foam through mechanical incorporation of air into egg white proteins, while brief oven browning denatures surface proteins for visual appeal and subtle caramelization.
The orange and custard layers can be assembled up to 24 hours ahead and refrigerated, covered. Add the meringue topping and brown just before serving for best texture and appearance.
Store covered in the refrigerator for up to 3 days. Note that the meringue will weep and lose its structure over time, so this dessert is best enjoyed within 24 hours of completing the meringue topping.
AI-generated tips from Chef Cecil's culinary database
The orange and custard layers can be assembled up to 24 hours ahead and refrigerated, covered. Add the meringue topping and brown just before serving for best texture and appearance.
Store covered in the refrigerator for up to 3 days. Note that the meringue will weep and lose its structure over time, so this dessert is best enjoyed within 24 hours of completing the meringue topping.
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