Recipe Manuscript

To Make Orange Custards

Name: To Make Orange Custards
Prep time: PTPT15M
Cook time: PTPT10M
Yield: 6
Cuisine: European
Ingredients: 12 egg yolks; 6 egg whites; 1 tablespoon (15 ml) orange flower water; 480 ml fresh orange juice (from about 8 oranges); 30 g unsalted butter; 100 g sugar (or to taste)

1673

From the treasured pages of Receipt book of Penelope Jephson

Written by Penelope Patrick

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Orange Custards

"Take the yolks of Twelve Eggs, & the Whites of Six, beat them very well with a sponfull of orang flower water Then put to them The Juice of eight oranges & the bigness of a Walnut in sweet Butter, sweeten it to your tast, then set it over the fire, & stir it all the while till it is as Thick as Cream then put it into Dishes & eate it Cold,"

Note on the Original Text

The recipe, as was common in its time, omits precise measurements and temperature guidance—assuming a cook's familiarity with such processes. Spelling is variable (e.g., 'sponfull' for spoonful, 'bigness' for size, and 'eate' for eat), reflecting early modern English orthography. Instructions are presented as a continuous flow, with little punctuation, relying on the performative knowledge of the reader rather than on stepwise, detailed directives—a hallmark of early handwritten recipe collections.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Penelope Jephson - Click to view recipe in book

Title

Receipt book of Penelope Jephson (1673)

You can also click the book image above to peruse the original tome

Writer

Penelope Patrick

Era

1673

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the late 17th century with Penelope Patrick’s culinary collection—a feast of historic recipes, secret tips, and the irresistible flavors of Restoration England all bound together in a handwritten treasure.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This delectable orange custard comes from the late 17th century, penned by Penelope Patrick between 1671 and 1675. It offers a beautiful glimpse into the domestic sophistication of Restoration-era English households, where custards and creams enjoyed great popularity at the table. During this period, the increasing availability of exotic ingredients such as oranges and orange flower water reflected both wealth and evolving culinary tastes. Recipes like this would grace the dessert course of a genteel household, capturing the essence of luxury in a spoonful.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, cooks would prepare this custard using large ceramic or tin bowls, wooden spoons or whisks for mixing, and a brass or copper saucepan for gentle cooking over a wood-fired hearth or charcoal brazier. The mixture was stirred constantly to prevent curdling, and custards were often finished in shallow dishes or delicate glassware, then left to cool naturally on a sideboard or window ledge.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

10 mins

Servings

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

12 egg yolks
6 egg whites
1 tablespoon (0.5 fl oz) orange flower water
2 cups fresh orange juice (from about 8 oranges)
2 tablespoons (1 oz) unsalted butter
1/2 cup sugar (or to taste)

Instructions

Begin by separating twelve egg yolks and six egg whites.
Beat them together briskly with about one tablespoon (0.5 fl oz) of orange flower water until well combined and lightly frothy.
Next, juice eight fresh oranges, which should yield approximately 2 cups of juice, and stir this into the egg mixture.
Add about 2 tablespoons (1 oz) of unsalted butter (roughly the size of a walnut).
Sweeten the mixture to taste with sugar—start with 1/2 cup and adjust as you wish.
Place the mixture in a saucepan over low heat, stirring constantly, until the custard thickens to the consistency of pouring cream.
Be careful not to overheat, or the eggs may scramble.
Pour the custard into small bowls or dishes and allow it to cool completely.
Serve chilled for a refreshing citrus treat.

Estimated Calories

215 per serving

Cooking Estimates

You will spend about 15 minutes getting the ingredients ready and another 10 minutes slowly cooking the custard. Each serving has about 215 calories, and this 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.