Orange Custard
A frozen custard of orange, eggs, & honey - contributed by Michael Hobbes

Original recipe from Platina:

Verzusum. Take the yolks of four fresh eggs, half an ounce of cinnamon, four ounces of sugar, a like amount of orange juice and rosewater, Blend this all together and when it has been reduced to one mass. you cook it in the same manner as we described for cooking saffron pottage... it cools the liver and checks the bile.

- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.

Modern recipe:

  • Eggs
  • Milk
  • Rice Flour
  • Orange Water
  • Orange Pulp
  • Honey
  • Cinnamon
  • Saffron 
In a bowl, whip the eggs until they are fluffy. Set aside. In a pan, heat the milk until it begins a slow boil. Stir constantly. To the milk, add the orange water, honey and cinnamon to taste. Next, crush the orange pulp and add to the milk mixture. Stir in the egg mixture and allow to thicken. Add rice flour, stirring constantly, if needed to hasten thickening. When thickened to about the consistency of creamy soup, take off the fire. Pour into bowls for chilling and cool immediately. It should thicken up nicely. If it does not do so, put back in the pan and repeatedly add rice flour until thick enough. If you have to add extra flour, make certain to add more spices and honey as the flavor will dilute some. Add saffron to color. When thoroughly chilled, scoop into dishes and serve.

Orange Custard is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

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Orange Custard © 1998 Michael Hobbes | This page © 2000 James L. Matterer

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