Orange Fool.— Strain the juice of three
Seville oranges into a basin with three well-
beaten eggs. Mix them thoroughly, grate half
a small nutmeg over them, and add a pint of
thick cream✪ Orange Fool, flavoitred and sweetened with sugar,
which has been rubbed upon lemon-rind. Put the
mixture into a jug, place it in a pan of boiling
water, and stir it over the fire until it begins to
thicken. Serve it in a glass dish, with a little/-
sifted sugar strewn over it. Time, a quarter
of an hour to thicken the mixture. Probable
cost, 2s. 4d. Sufficient for five cr six persons.
Orange Fritters. — ^lix tv.-o table-spoon-
fuls of flour smoothly with ore well-beaten
egg, a quarter of an ounce of butter, and a
quarter of a pint of cream, and add a pinch
of salt and a dessert-spoonful of brandy. Peel
four or five large sweet oranges✪ Orange Fritters; take away
the white pith, and divide them into sections
without breaking the thin skin that divides
them. Dip the pieces first into sherry, then
into sifted sugar, and afterwards into the batter.
Fry them in hot lard until thty are lightly
bro-wned. Drain them' on blotting-paper to
free them entirely from fat, and servo piled
high on a hot napkin, with sifted sugar strewn
over them. Time, eight or ten minutes to fiy
the oranges. Probable cost. Is., exclusive of
the wine and brandy. Sufficient for four or
five persons.
Orange Fritters (another way). — Prepare
a batter as in the preceding recipe. Divide some
oranges into quarters ; do it carefully so that none
of the juice shall escape ; the thick white or outer
skin must be removed, but the thin skin that
holds in the juices should be kept ,'0imd. Dip the
pieces of orange in sherry, then into fine sugar,
and lastly into the batter. Fry, and send to table
in pyramid fashion, with powdered sugar over
them, and a napkin on the dish. Fritters may
be made with a variety of fruit — pears, straw-
berries, &c. Probable cost, lOd. Time to fry,
five minutes. Sufficient for a small dish.
Orange Gin. — Take the thin rind of three
Seville oranges and one lemon, and put it into
a jar with a pint and a half of gin, three-quarters
of a pound of barley sugar✪ Orange Gin crushed to powder,
and the strained juice of the fruit; cover the
jar closely, and leave it for two or three weeks,
being careful to shake it well every now and
then. Strain the Hqueur into bottles, cork these
securely, and store for use. Orange gin im-
proves with keeping. Probable cost, exclu-
sive of the gin. Is., Sufficient for one qua'i-t of
orange gin.
Orange Gingerbread. — Put three-
quarters of a pound of fresh butter into a jar
with a pound and three-quarters of best treacle,
and place it near the fire until the butter is dis-
solved. Beat the ingredients well together, let
them cool a little, then stir them into two poimds
ORA
(476 )
ORA
✪ Orange Gingerbread
Page 1028 · 4 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 Fool.— Strain the juice of three Seville oranges into a basin with three wellbeaten eggs. Mix them thoroughly, grate half a small nutmeg over them, and add a pint of thick cream, flavoured and sweetened with sugar, which has been rubbed upon lemon-rind. Put the mixture into a jug, place it in a pan of boiling water, and stir it over the fire until it begins to thicken. Serve it in a glass dish, with a little sifted sugar strewn over it. Time, a quarter of an hour to thicken the mixture. Probable cost, 2s. 4d. Sufficient for five cr six persons.
Orange Fritters. — Mix two table-spoonfuls of flour smoothly with one well-beaten egg, a quarter of an ounce of butter, and a quarter of a pint of cream, and add a pinch of salt and a dessert-spoonful of brandy. Peel four or five large sweet oranges; take away the white pith, and divide them into sections without breaking the thin skin that divides them. Dip the pieces first into sherry, then into sifted sugar, and afterwards into the batter. Fry them in hot lard until they are lightly browned. Drain them on blotting-paper to free them entirely from fat, and serve piled high on a hot napkin, with sifted sugar strewn over them. Time, eight or ten minutes to fiy the oranges. Probable cost. Is., exclusive of the wine and brandy. Sufficient for four or five persons.
Orange Fritters (another way). — Prepare a batter as in the preceding recipe. Divide some oranges into quarters ; do it carefully so that none of the juice shall escape ; the thick white or outer skin must be removed, but the thin skin that holds in the juices should be kept round. Dip the pieces of orange in sherry, then into fine sugar, and lastly into the batter. Fry, and send to table in pyramid fashion, with powdered sugar over them, and a napkin on the dish. Fritters may be made with a variety of fruit — pears, strawberries, &c. Probable cost, lOd. Time to fry, five minutes. Sufficient for a small dish.
Orange Gin. — Take the thin rind of three Seville oranges and one lemon, and put it into a jar with a pint and a half of gin, three-quarters of a pound of barley sugar crushed to powder, and the strained juice of the fruit; cover the jar closely, and leave it for two or three weeks, being careful to shake it well every now and then. Strain the liqueur into bottles, cork these securely, and store for use. Orange gin improves with keeping. Probable cost, exclusive of the gin. Is., Sufficient for one quart of orange gin.
Orange Gingerbread. — Put three-quarters of a pound of fresh butter into a jar with a pound and three-quarters of best treacle, and place it near the fire until the butter is dissolved. Beat the ingredients well together, let them cool a little, then stir them into two pounds
ORA
(476 )
ORA
Records on this page
Orange FoolOrange FrittersOrange GinOrange Gingerbread