Orange Custard (another way). — Boil
the thin rind of a Seville orange until it is quite
soft. Drain the water from it, and pound it in a
mortar with four oimoes of sifted sugar. Stir the
mixtui-e into a pint of boiling cream, and add
the yolks of four eggs✪ Orange Custard (another way) well-beaten. Put the
custard into a jug, set this in a pan of boiling
water, and stir it over the fire until it begins
to thicken. Pour it out, and stir it agam until
it is nearly cold; add a table-spoonftil of
brandy and the strained juice of the orange,
and serve either in a glass dish or in cuj^s.
A little orange-peel, cut into very fine shreds,
may be put on the top of the custard. If
cream cannot be obtained, milk may be used ;
then the yolks of six eggs will be required.
Time, a quarter of an hour to thicken the
custard. Probable cost, 2s. Sufficient for a
pint and a half of custard.
Orange Custard Fritters. — Jlix a
quarter of a pound of flour very smoothly with
three eggs and a pint of milk. Stir the batter
over the fire for ten or fifteen minutes until it
is quite smooth, then add a pinch of salt, two
ounces of loaf sugar, which have been well
rubbed upon the rinds of two large oranges✪ Orange Custard Fritters, and
the well-beaten yolks of three eggs. Spread
the mixture out to cool, cut it into small oval
pieces about a inch and a half long, and fi-y
these lightly in hot fat. Drain them on
blotting-paper, and serve them piled high on a
napkin, -with sifted sugar stre-ssTi thickly over
them. Time, about eight minutes to fry the
fritters. Prsbable cost. Is. Sufficient for three
or four persons.
Orange-Flowers. — The flowers of tlie
orange-tree should be di-ied in the months of
May, June, and July. They are used for
making candy and orange-flower tea, which is
considered by many persons an excellent tonic.
The flowers of the Seville orange are infused
in making orange-flower water for flavoming.
Orange-Flowers' Candy. — Put one
pound of doubly-refined loaf sugar into a
saucepan with half a pint of water, and boil
gently for ten minutes. Throw in two ounces
of freshly-gathered oraTige-flower✪ Orange-Flowers' Candys, and leave
them in the boihng s^Tup for five minutes, then
turn them into a bowl, and let them remain for
two days. Boil the sjTup once more until it
rises high in the pan ; strain it upon sheets of
paper which have been placed upon large flat
dishes, and loosen it from the paper before it
is quite cold. Store the candy in canisters
until wanted for use ; it will keep good some
months. Probable cost, uncertain, orange-flowers
being seldom offered for sale.
Orange-Flowers, Tea of .—Take half an
ounce of orange-flowers. Put tliem into a jug,
pom- over them half a pint of boiling water,
and leave them to infuse for a few minutes;
strain the tea, and sweeten it either with sugar
or honey. Probable cost, unccjrtain, orange-
flowers being seldom offered for sale. Sufficient
for half a pint.
Page 1027 · 3 recipe records on this page
Presented as published in 1892. 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 Custard (another way). — Boil the thin rind of a Seville orange until it is quite soft. Drain the water from it, and pound it in a mortar with four ounces of sifted sugar. Stir the mixture into a pint of boiling cream, and add the yolks of four eggs well-beaten. Put the custard into a jug, set this in a pan of boiling water, and stir it over the fire until it begins to thicken. Pour it out, and stir it again until it is nearly cold; add a table-spoonful of brandy and the strained juice of the orange, and serve either in a glass dish or in cups. A little orange-peel, cut into very fine shreds, may be put on the top of the custard. If cream cannot be obtained, milk may be used ; then the yolks of six eggs will be required. Time, a quarter of an hour to thicken the custard. Probable cost, 2s. Sufficient for a pint and a half of custard.
Orange Custard Fritters. — Jlix a
quarter of a pound of flour very smoothly with three eggs and a pint of milk. Stir the batter over the fire for ten or fifteen minutes until it is quite smooth, then add a pinch of salt, two ounces of loaf sugar, which have been well rubbed upon the rinds of two large oranges, and the well-beaten yolks of three eggs. Spread the mixture out to cool, cut it into small oval pieces about an inch and a half long, and fry these lightly in hot fat. Drain them on blotting-paper, and serve them piled high on a napkin, -with sifted sugar strewn thickly over them. Time, about eight minutes to fry the fritters. Probable cost. Is. Sufficient for three or four persons.
Orange-Flowers. — The flowers of the orange-tree should be dried in the months of May, June, and July. They are used for making candy and orange-flower tea, which is considered by many persons an excellent tonic. The flowers of the Seville orange are infused in making orange-flower water for flavoming.
Orange-Flowers' Candy. — Put one
pound of doubly-refined loaf sugar into a saucepan with half a pint of water, and boil gently for ten minutes. Throw in two ounces of freshly-gathered orange-flowers, and leave them in the boiling syrup for five minutes, then turn them into a bowl, and let them remain for two days. Boil the sjTup once more until it rises high in the pan ; strain it upon sheets of paper which have been placed upon large flat dishes, and loosen it from the paper before it is quite cold. Store the candy in canisters until wanted for use ; it will keep good some months. Probable cost, uncertain, orange-flowers being seldom offered for sale.
Orange-Flowers, Tea of .—Take half an
ounce of orange-flowers. Put tliem into a jug, pour over them half a pint of boiling water, and leave them to infuse for a few minutes; strain the tea, and sweeten it either with sugar or honey. Probable cost, uncertain, orangeflowers being seldom offered for sale. Sufficient for half a pint.
Records on this page
Orange Custard (another way)Orange Custard FrittersOrange-Flowers' Candy