ing. — Take two ounces of the thin yellow rind
of iSeville oranges entii'ely free from the white
part. Put it into a jar, and pour over it a pint
of boiling water, cover closely, and leave it
until the next day. Filter the liqueur tha-ough
blotting-paper, put it into an enamelled sauce-
pan, and with it a pound and a half of loaf
sugar. Let it heat very gently over a slow
fire until the sugar is dissolved, then bottle,
cork closely, and store for use. Probable cost
of oranges, Id. each. Sufficient for a quart of
ijTup.
Orange Plum Preserve, Green {see
Green Orange Plum Preserve).
Orange Plums, To Preserve (excel-
lent).— Gather the plums before they begin to
ripen. "Weigh them, and rub them well with a
soft cloth. Eun them down the seam, skin deep
only, with a darning needle, put them into a
deep earthen jar, cover this closely, place it in
a large saucepan three parts full of water, and
keep the contents boiling until the plums have
yielded a considerable portion of their juice.
Turn them into a preserving-pan, and boil them
quickly until the stones can be easily removed.
If it is wished, half the kernels may be blanched,
and put into the jam a few minutes before it
is taken from the fire. W-lien the stones are
all taken awaj' and the jam looks smooth, put
in the sugar, three pounds for every four
poimds of plums✪ Orange Plum Preserve, and boil again for half an
hour. Tiu-n the jam into jars, and when cold
cover in the usual way, and store for use.
Time to boil, half an hour after the sugar is
added. Probable cost of plums, 6d. or 8d. per
pound.
Orange Pudding.— Bub the rind of a
large orange u23on three or four lumps of sugar
until all the yellow part is taken off. Make the
sugar up to four ounces, put it into a bowl, and
strain over it th^ juice of four oranges. Pour
half a pint of boiling milk over three ounces
of bruised ratafias or sponge-cake which have
been finely crumbled. Add a pinch of salt
and a quarter of a small niitmcg, grated. Mix
thoroughly the contents of the two bowls, and
stir in three well-beaten eggs✪ Orange Pudding. Line the edges
of a pie-dish with good puff-paste, pour in the
mixture, sprinkle a tea-spoonful of powdered
ratafias over the top, and bake in a moderate
oven for half an hour. Probable cost, Is. 2d.
■Sufficient for three or four persons.
Orange Pudding (another way). — Boil
the thin yellow rinds of two Se%-ille oranges
and one sweet one until they are quite soft.
Drain them well, and pound them to a paste.
Beat a quarter of a povmd of fresh butter to a
cream, add a quarter of a pound of powdered
sugar, the orange paste, the strained juice of
the sweet orange, and a table-spoonful of
brandy. Whisk four eggs thoroughly, and stir
them in with the rest. Line a shallow dish
with good puff-paste, pour in the mixture, and
bake in a moderate oven for half an hour.
Probable cost. Is. 2d. Sufficient for four or
five persons.
Orange Pudding, Boiled. —Take the
Page 1035 · 2 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
ing. — Take two ounces of the thin yellow rind of iSeville oranges entirely free from the white part. Put it into a jar, and pour over it a pint of boiling water, cover closely, and leave it until the next day. Filter the liqueur through blotting-paper, put it into an enamelled saucepan, and with it a pound and a half of loaf sugar. Let it heat very gently over a slow fire until the sugar is dissolved, then bottle, cork closely, and store for use. Probable cost of oranges, Id. each. Sufficient for a quart of syrup.
Orange Plum Preserve, Green {see Green Orange Plum Preserve).
Orange Plums, To Preserve (excellent).— Gather the plums before they begin to ripen. "Weigh them, and rub them well with a soft cloth. Eun them down the seam, skin deep only, with a darning needle, put them into a deep earthen jar, cover this closely, place it in a large saucepan three parts full of water, and keep the contents boiling until the plums have yielded a considerable portion of their juice. Turn them into a preserving-pan, and boil them quickly until the stones can be easily removed. If it is wished, half the kernels may be blanched, and put into the jam a few minutes before it is taken from the fire. When the stones are all taken awaj' and the jam looks smooth, put in the sugar, three pounds for every four pounds of plums, and boil again for half an hour. Tiu-n the jam into jars, and when cold cover in the usual way, and store for use. Time to boil, half an hour after the sugar is added. Probable cost of plums, 6d. or 8d. per pound.
Orange Pudding.— Bub the rind of a large orange upon three or four lumps of sugar until all the yellow part is taken off. Make the sugar up to four ounces, put it into a bowl, and strain over it the juice of four oranges. Pour half a pint of boiling milk over three ounces of bruised ratafias or sponge-cake which have been finely crumbled. Add a pinch of salt and a quarter of a small nutmeg, grated. Mix thoroughly the contents of the two bowls, and stir in three well-beaten eggs. Line the edges of a pie-dish with good puff-paste, pour in the mixture, sprinkle a tea-spoonful of powdered ratafias over the top, and bake in a moderate oven for half an hour. Probable cost, Is. 2d. ■Sufficient for three or four persons.
Orange Pudding (another way). — Boil the thin yellow rinds of two Seville oranges and one sweet one until they are quite soft. Drain them well, and pound them to a paste.
Beat a quarter of a pound of fresh butter to a cream, add a quarter of a pound of powdered sugar, the orange paste, the strained juice of the sweet orange, and a table-spoonful of brandy. Whisk four eggs thoroughly, and stir them in with the rest. Line a shallow dish with good puff-paste, pour in the mixture, and bake in a moderate oven for half an hour. Probable cost. Is. 2d. Sufficient for four or five persons.
Orange Pudding, Boiled. —Take the
Records on this page
Orange Plum PreserveOrange Pudding