Oranžový Gus
"Orange Custard"
From the treasured pages of Prvá kucharská kniha v slovenskej reči
Unknown Author
Oranžový Gus
"Kôrku z pomaranča ostrým nožom tak obkrájať, aby nič z bieleho nebolo na nej; potrebnú mieru smotarky s kôrkami svarif a zakryté nechať stáť. Do nádoby dať za ližicu múky, tlčeného cukru a osem žltkov, to spolu smiešať, mliekom rozpúšťať a pod ustavičným miešaním na ohni svarif, prez sito pretrieť a dať do pary. Na ten istý spôsob sa urobí gus z citrona."
English Translation
"Peel the orange rind with a sharp knife so that there is no white left on it; boil the required amount of cream with the rinds and let it stand covered. In a bowl, put a spoonful of flour, powdered sugar, and eight egg yolks, mix together, dilute with milk, and, stirring constantly, bring to a boil over heat. Strain through a sieve and steam. The same method is used to make lemon custard."
Note on the Original Text
This recipe is written in the concise, flow-oriented style typical of 19th-century cookbooks, offering minimal quantities and relying on the reader's practical kitchen knowledge. Spelling reflects contemporary Slovak usage, with some archaisms ('svarif' for 'uvariť'—to boil; 'smotarka' for cream). Directions are given in narrative form, with all actions and instructions flowing as a continuous process, assuming close attention and experience from the cook. Measurements are vague ('potrebnú mieru smotarky'), requiring adaptation to modern standard units based on context and proportion.
Title
Prvá kucharská kniha v slovenskej reči (1870)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1870
Publisher
Unknown
Background
An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.
Kindly made available by
Internet Archive
This recipe comes from an 1870 Slovak-language cookery book. At that time, cookbooks primarily served as practical manuals for middle-class or wealthy households, guiding cooks and housewives through regional and international recipes. Creamy desserts like this "gus"—essentially a rich custard or thickened cream—were popular among the well-to-do, showcasing not only access to imported citrus but also a refined palate for sweet, elegant desserts. The recipe reflects the close ties between Central European and broader European culinary traditions in the late 19th century, when citrus and sugar were becoming increasingly accessible but still carried a whiff of luxury.
In 1870, cooks would have used a sharp paring knife for peeling oranges, a heavy saucepan or copper pot for simmering cream and infusing flavors, and a wooden spoon or whisk for mixing the base. Sieves made of fine cloth or metal mesh strained out any lumps. Cooking the custard was typically done over a wood or coal-fired stove, with gentle heat managed by setting the pot over a pan of simmering water (what we now call a double boiler).
Prep Time
10 mins
Cook Time
20 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- Peel (zest only, no pith) of 1 large orange (or substitute lemon as variation)
- 1 cup whipping cream (min. 30% fat)
- 1 tablespoon (0.35 oz) plain flour
- 1 tablespoon (0.5 oz) granulated sugar
- 8 egg yolks
- 1 cup whole milk
Instructions
- Start by using a sharp knife to peel an orange, taking care to remove only the colored zest and leaving behind any white pith.
- Measure out approximately 1 cup of whipping cream and add the orange peels to it.
- Bring this to a gentle simmer, then cover and allow it to infuse for at least 30 minutes.
- In a separate bowl, combine 1 tablespoon (about 0.35 oz) of plain flour, 1 tablespoon (about 0.5 oz) of fine granulated sugar, and 8 egg yolks.
- Mix well until smooth.
- Gradually whisk in 1 cup of whole milk to create a homogeneous batter.
- Slowly heat this mixture over medium heat, stirring constantly to prevent curdling, until it thickens slightly (do not boil).
- Strain through a fine sieve and then continue to cook gently in a double boiler or over steam for a custard-like consistency.
- This dessert can also be made with lemon zest instead of orange zest for a citrusy variation.
Estimated Calories
280 per serving
Cooking Estimates
You will spend around 10 minutes getting your ingredients ready, and 30 minutes letting the cream infuse with citrus zest. Cooking takes about 20 minutes, including thickening and gently finishing the custard. Each serving has about 280 calories, and the recipe makes 6 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes