Orange cream ice: orange peel rubbed with sugar, hot water and strained orange juice are stirred into a cold ice-cream base, optionally colored with saffron and carmine, and frozen.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 508 (falt i det fri)
The counterpart to lemon cream ice. Carmine was a common red food color in the 1914 kitchen and is used here together with saffron to give the ice an orange color.
Orange sugar
Rub the sugar against the orange peel until the yellow is gone, or grate the peel finely and mix it with the sugar.
Juice
Pour over 1 tbsp hot water and add the strained orange juice. Let the mixture become completely cold.
Mix and freeze
Stir the orange mixture into the cold ice cream, add a little saffron and carmine for color if desired, and freeze.
Carmine and saffron are marked as optional color; the peel can be grated finely instead of being rubbed with a sugar cube. The freezing is described for an ice-cream machine or freezer.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Karmin og safran er markert som valgfri farge; skallet kan rives fint i stedet for aa gnis med sukkerbit. Frysingen beskrives for iskremmaskin eller fryser.
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