Oranges, Pickled. — Take half a dozen
fine Seville oranges. Cut them deeply, rub
them well with salt, and let them stand in a
warm place for four or five days. Sprinkle a
table-spoonful of coriander-seeds over them, and
cover them with a pint and a half of boiling
-vonegar in which two blades of mace✪ Oranges, Pickled have been
simmered for two minutes. Boil the vinegar
once or twice, and pour it again upon the
oranges, then cover the jar -with bladder, and
store for use. This pickle ought to be kept
fully two months before it is used. It should
be served with wild fowl. Time, six or eight
minutes to prepare. Probable cost, Is. 6d.
Oranges Preserved Whole.— Take
some Seville oranges. Weigh them, and allow
two pounds of sugar to every pound of fruit.
Scrape or grate ofl: the thin outside of the rind.
Make a small hole about the size of a sixpence
in the top of each, and scoop out the pulp. Lay
the oranges in cold water, and let them remain
for three days, changing the water twice a daj^.
Drain the oi-anges, put them into a large pan
with as much cold water as will cover them,
and boil them gently until they are tender.
Boil the sugar to a syrup, putting half a pint of
water✪ Oranges Preserved Whole to every pound of sugar. Add the pulp
and juice ; let all boil together for ten minutes,
then skim carefully, pour the sjTup over the
oranges, and let them stand for an hour or two.
Put them back into the preserving-pan, and
simmer gently until the oranges look clear,
which should be in about half an hour, but if
this is not the case, turn the fiiiit into a bowl,
boil the sjTup cverj' day for three days, and pour
it hot upon the oranges. The juice of a lemon
may be added to the s>Tnip if this is Hked. Put
the oranges side by side — the holes uppermost
— into large shallow jars, pour the syrup over
them, cover closely, and store in a cool dry
ORA
(483 )
ORT
place. They will be ready for use in six or
eight days. Probable cost of oranges, Is. per
dozen.
Oranges Preserved Whole, Carved.
— The rind of oranges preserved as above, in-
stead of being scraped otf may be carved rather
deeply in leaves, intersected lines, or any
fanciful devices, and then emptied, soaked in
water for three or four- days, and boiled in
syrup. They should be filled with as well as
boiled in, the syrup, and it is best to boil this
every day for four- days, and pour it hot upon
the oranges. Time, eight days to prepare.
Probable cost of oranges, Is. per dozen.
Orgeat {fcc ^Mmond SjTup, or Orgeat).
Orgeat Ice Cream. — Take one ounce of
sweet almonds and two or three bitter ones.
Blanch and pound them in a mortar with a
little orange-flower water to prevent them
oiling. Add gradually a quarter of a pound of
powdered sugar, the well-beaten yolks of eight
eggs, and a pint ■ of crea✪ Orgeat Ice Creamm . Put the mixture
into an enamelled saucepan, and stir it without
ceasing until it begins to thicken. Pour it out,
stir it again until it is cold, then freeze in the
usual way. Time, five or six minutes to stir
the mixture over the fire. Probable cost, 2s. 6d.
Sufficient for a pint and a half of ice cream.
Page 1042 · 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
Oranges, Pickled. — Take half a dozen fine Seville oranges. Cut them deeply, rub them well with salt, and let them stand in a warm place for four or five days. Sprinkle a table-spoonful of coriander-seeds over them, and cover them with a pint and a half of boiling vinegar in which two blades of mace have been simmered for two minutes. Boil the vinegar once or twice, and pour it again upon the oranges, then cover the jar with bladder, and store for use. This pickle ought to be kept fully two months before it is used. It should be served with wild fowl. Time, six or eight minutes to prepare. Probable cost, Is. 6d.
Oranges Preserved Whole.— Take
some Seville oranges. Weigh them, and allow two pounds of sugar to every pound of fruit. Scrape or grate ofl: the thin outside of the rind. Make a small hole about the size of a sixpence in the top of each, and scoop out the pulp. Lay the oranges in cold water, and let them remain for three days, changing the water twice a daj^. Drain the oranges, put them into a large pan with as much cold water as will cover them, and boil them gently until they are tender. Boil the sugar to a syrup, putting half a pint of water to every pound of sugar. Add the pulp and juice ; let all boil together for ten minutes, then skim carefully, pour the sjTup over the oranges, and let them stand for an hour or two. Put them back into the preserving-pan, and simmer gently until the oranges look clear, which should be in about half an hour, but if this is not the case, turn the fiiiit into a bowl, boil the sjTup cverj' day for three days, and pour it hot upon the oranges. The juice of a lemon may be added to the syrup if this is Hked. Put the oranges side by side — the holes uppermost — into large shallow jars, pour the syrup over them, cover closely, and store in a cool dry
ORA
(483 )
ORT
place. They will be ready for use in six or eight days. Probable cost of oranges, Is. per dozen.
Oranges Preserved Whole, Carved.
— The rind of oranges preserved as above, instead of being scraped otf may be carved rather deeply in leaves, intersected lines, or any fanciful devices, and then emptied, soaked in water for three or four- days, and boiled in syrup. They should be filled with as well as boiled in, the syrup, and it is best to boil this every day for four- days, and pour it hot upon the oranges. Time, eight days to prepare. Probable cost of oranges, Is. per dozen.
Orgeat {fcc ^Mmond SjTup, or Orgeat).
Orgeat Ice Cream. — Take one ounce of sweet almonds and two or three bitter ones. Blanch and pound them in a mortar with a little orange-flower water to prevent them oiling. Add gradually a quarter of a pound of powdered sugar, the well-beaten yolks of eight eggs, and a pint ■ of cream . Put the mixture into an enamelled saucepan, and stir it without ceasing until it begins to thicken. Pour it out, stir it again until it is cold, then freeze in the usual way. Time, five or six minutes to stir the mixture over the fire. Probable cost, 2s. 6d. Sufficient for a pint and a half of ice cream.
Records on this page
Oranges, PickledOranges Preserved WholeOrgeat Ice Cream