Orange Pudding. — Mix of orange
paste two full spoonfuls, with six eggs,
four of sugar, four ounces of butter
warm, and put into a shallow dish with
a paste lining. Bake twenty minutes.
Orange Pudding. — Rather more
than two tablespoonfuls of, orange
paste mixed with six eggs, four ounces
of sugar, and four ounces of butter
melted, will make a good sized pudding,
with a paste at the bottom of the dish.
Rake twenty minutes.
Orange Pudding. — Boil the rind
of a Seville orange very soft ; beat it in
a marble mortaT with the juice ; put to
it two good crisp biscuits, Naples, or
any other you like, grated very fine, %
lb. of butter, lb. of sugar, and the
yolks of six eggs ; mix well ; lay a
good paste round the edge of the dish ;
bake 30 minutes in a gentle oven.
ORANGE PUFFS.— Pare off
the rind from Seville oranges ; then rub
them with salt ; let them lie 24 hours in
water; boil them in 4 changes of water;
let the first water be salt ; drain, and
beat them to a pulp ; bruise in the
pieces of all that you have pared ;
sweeten well with loaf sugar, and boil
it till thick; cool, and put into the
paste. — Lemon puffs may be made in
the same way,
ORANGE RELISH. — Cut
oranges into quarters, removing the
rind with a fruit knife, and adding
equal quantities of brandy, madeira,
i>r sherry, strewing a liberal allowance
of finely powdered sugar over the dish.
ORANGE. TART. — Squeeze.,
palp, and boil two Seville oranges
tender; weigh them; add double of
sugar ; beat both together to a paste,
and then add the juice and pulp of the
fruit, and the size of a walnut of fresh
butter, and beat all together. Choose
a very shallow dish, line it with a light
puff crust, and lay the paste of orange
in it You may ice it
Orange Tart✪ Orange Tart. — Line a tart-pan
with puff paste ; put into it orange mar-
malade that is made with apple jelly.
Lay small shreds of paste on crosswise.
Bake in a moderate oven.
ORANGE TONIC. — Orange
peel, 1 oz. ; camomile flowers, 1% oz.,
and a little ginger. Put in a pint of
boiling water. Add half a wine-glassful
of brandy. Take a wine-glassful at a
time.
ORANGE WINE.— To 10 gal-
lons of water add 24 lbs. of loaf sugar ;
beat the whites of six eggs well, and
mix when the water is cold; boil an
hour ; skim well ; then take 4 dozens of
the roughest and largest Seville oranges ;
pare very thin; put them into a tub,
and pour the liquor on boiling hot ; and
when cold enough, add three or four
spoonfuls of good yeast, with the juice
of the oranges, and % oz, of cochineal,
beaten fine, and boiled in a pint of
wine ; stir all together. Ferment four
days; put into the casks, and in six
weeks bottle for use.
Orange Wine. — To five gallons
,of spring-water, put fifteen pounds of
loaf sugar, and the whites of three eggs,
well beaten ; let it boil for a quarter of
an hour, and as the scum rises, take it
off; when cold, add the juice of sixty
Seville oranges and five lemons; pare
10 oranges and 5 lemons as thin as
possible ; put them on thread, and sus-
pend them in the barrel for two months ;
then take them out, and put in a pound
of loaf sugar, and bung it up. ✪ Oranges, to Preserve, Carved
Consult me
1902Page 355 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Orange Pudding. — Mix of orange paste two full spoonfuls, with six eggs, four of sugar, four ounces of butter warm, and put into a shallow dish with a paste lining. Bake twenty minutes.
Orange Pudding. — Rather more than two tablespoonfuls of, orange paste mixed with six eggs, four ounces of sugar, and four ounces of butter melted, will make a good sized pudding, with a paste at the bottom of the dish. Rake twenty minutes.
Orange Pudding. — Boil the rind of a Seville orange very soft ; beat it in a marble mortaT with the juice ; put to it two good crisp biscuits, Naples, or any other you like, grated very fine, % lb. of butter, lb. of sugar, and the yolks of six eggs ; mix well ; lay a good paste round the edge of the dish ; bake 30 minutes in a gentle oven.
ORANGE PUFFS.— Pare off the rind from Seville oranges ; then rub them with salt ; let them lie 24 hours in water; boil them in 4 changes of water; let the first water be salt ; drain, and beat them to a pulp ; bruise in the pieces of all that you have pared ; sweeten well with loaf sugar, and boil it till thick; cool, and put into the paste. — Lemon puffs may be made in the same way,
ORANGE RELISH. — Cut oranges into quarters, removing the rind with a fruit knife, and adding equal quantities of brandy, madeira, i>r sherry, strewing a liberal allowance of finely powdered sugar over the dish.
ORANGE TART. — Squeeze, pulp, and boil two Seville oranges tenderr; weigh them; add double of sugar ; beat both together to a paste, and then add the juice and pulp of the fruit, and the size of a walnut of fresh butter, and beat all together. Choose a very shallow dish, line it with a light puff crust, and lay the paste of orange in it You may ice it
Orange Tart. — Line a tart-pan with puff paste ; put into it orange marmalade that is made with apple jelly. Lay small shreds of paste on crosswise. Bake in a moderate oven.
ORANGE TONIC. — Orange peel, 1 oz. ; camomile flowers, 1% oz., and a little ginger. Put in a pint of boiling water. Add half a wine-glassful of brandy. Take a wine-glassful at a time.
ORANGE WINE.— To 10 gallons of water add 24 lbs. of loaf sugar ; beat the whites of six eggs well, and mix when the water is cold; boil an hour ; skim well ; then take 4 dozens of the roughest and largest Seville oranges ; pare very thin; put them into a tub, and pour the liquor on boiling hot ; and when cold enough, add three or four spoonfuls of good yeast, with the juice of the oranges, and % oz, of cochineal, beaten fine, and boiled in a pint of wine ; stir all together. Ferment four days; put into the casks, and in six weeks bottle for use.
Orange Wine. — To five gallons ,of spring-water, put fifteen pounds of loaf sugar, and the whites of three eggs, well beaten ; let it boil for a quarter of an hour, and as the scum rises, take it off; when cold, add the juice of sixty Seville oranges and five lemons; pare 10 oranges and 5 lemons as thin as possible ; put them on thread, and suspend them in the barrel for two months ; then take them out, and put in a pound of loaf sugar, and bung it up.
Records on this page
Orange TartOranges, to Preserve, CarvedOrange Wine