To Preserve Oranges (old and tried recipe). — Pare them
very thin and rub them with salt, lay them in water for
twenty-four hours; then boil till they are very tender,
and put them in fresh cold water for two days. For
6 oranges, take 3 Ibs. of loaf-sugar and 3 pints of water,
boil and scum it well, and when cold put in the oranges,
and set them by for four or five days, then boil them till
they are clear; keep them a few days, and then boil
them again, and be sure to have syrup enough to cover
them.
Orange Preserve (Cape recipe). — Rasp the outer rind, and
make incisions lengthways with a knife at equal distances
round the orange ; put the oranges into a dish and cover
them with water; change the water every day for three
or four days, squeezing the oranges a little to get out
as many of the pips as possible ; boil in fresh water until
tender, and press them ; make a syrup of equal weight of
fruit, water, and sugar, and boil till it becomes almost a
jelly; let the syrup cover the fruit. If it becomes thin, boil
again.
To make Lemon Pickle. — Cut 6 lemons into 8 pieces
each, put on them i Ib. of salt, 6 cloves of garlic, 2 oz. of
horse-radish sliced, of cloves, mace, nutmeg, and cayenne
\ oz. each, and 2 oz. of flour of mustard ; put to them
2 quarts of vinegar ; boil a quarter of an hour in a well-
tinned sauce-pan ; set it by in a closely covered jar and stir
daily for six weeks ; then put it in small bottles.
RECIPES, OLD AND NEW 291
Orange Marmalade Pudding. — J Ib. finely chopped suet,
J Ib. grated bread crumbs, £ Ib. moist sugar, 2 table-
spoonfuls marmalade, 2 eggs well beaten; mix all well
together, put into a buttered basin, and boil five hours.
Serve with wine or lemon sauce.
Quickly Made Jelly. — Soak i oz. gelatine in J pint of
cold water for ten minutes ; add J pint of boiling water,
stir until the gelatine is dissolved, add 2 glasses of sherry,
ij Ib. sugar, lemon, and lemon peel; boil all together for
five minutes, take off the fire, stir in a few drops of cochineal,
and pour into a wetted mould.
Small Cocoanut Puddings. — Dissolve 2 oz. of butter, add
to it 2 oz. of grated cocoanut, 4 oz. of moist sugar, the
grated rind of J lemon, and 2 eggs ; beat this mixture well
together, then add the juice of \ lemon ; put the mixture
in patty-pans, and bake for half an hour.
To make an Apple Tansey (old recipe). — Cut 3 or 4
pippins into thin slices, and fry them in good butter, then
beat 4 eggs with 6 spoonfuls of cream, a little rosewater,
sugar and nutmeg, stir them together, and pour it over the
apples ; let it fry a little, and turn with a pie-plate. Garnish
with lemon, and sugar strewed over it.
For making a Gooseberry Tansey (old recipe). — Fry i quart
of gooseberries till tender in fresh butter, mash them, then
beat 7 or 8 eggs, 4 or 5 whites, i Ib. of sugar, 3 spoonfuls of
sack, as much cream, a penny loaf grated, and 3 spoonfuls
of flour ; mix all these together, and put the gooseberries
out of the pan to them ; stir all well together, and put
them into a sauce-pan to thicken, then put fresh butter into
the frying-pan, fry them brown, and strew sugar on the
top.
292 OUR VIANDS
Our viands
1893Page 147
Presented as published in 1893. 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
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To Preserve Oranges (old and tried recipe). — Pare them
very thin and rub them with salt, lay them in water for
twenty-four hours; then boil till they are very tender,
and put them in fresh cold water for two days. For
6 oranges, take 3 Ibs. of loaf-sugar and 3 pints of water,
boil and scum it well, and when cold put in the oranges,
and set them by for four or five days, then boil them till
they are clear; keep them a few days, and then boil
them again, and be sure to have syrup enough to cover
them.
Orange Preserve (Cape recipe). — Rasp the outer rind, and
make incisions lengthways with a knife at equal distances
round the orange ; put the oranges into a dish and cover
them with water; change the water every day for three
or four days, squeezing the oranges a little to get out
as many of the pips as possible ; boil in fresh water until
tender, and press them ; make a syrup of equal weight of
fruit, water, and sugar, and boil till it becomes almost a
jelly; let the syrup cover the fruit. If it becomes thin, boil
again.
To make Lemon Pickle. — Cut 6 lemons into 8 pieces
each, put on them i Ib. of salt, 6 cloves of garlic, 2 oz. of
horse-radish sliced, of cloves, mace, nutmeg, and cayenne
\ oz. each, and 2 oz. of flour of mustard ; put to them
2 quarts of vinegar ; boil a quarter of an hour in a well-
tinned sauce-pan ; set it by in a closely covered jar and stir
daily for six weeks ; then put it in small bottles.
RECIPES, OLD AND NEW 291
Orange Marmalade Pudding. — J Ib. finely chopped suet,
J Ib. grated bread crumbs, £ Ib. moist sugar, 2 table-
spoonfuls marmalade, 2 eggs well beaten; mix all well
together, put into a buttered basin, and boil five hours.
Serve with wine or lemon sauce.
Quickly Made Jelly. — Soak i oz. gelatine in J pint of
cold water for ten minutes ; add J pint of boiling water,
stir until the gelatine is dissolved, add 2 glasses of sherry,
ij Ib. sugar, lemon, and lemon peel; boil all together for
five minutes, take off the fire, stir in a few drops of cochineal,
and pour into a wetted mould.
Small Cocoanut Puddings. — Dissolve 2 oz. of butter, add
to it 2 oz. of grated cocoanut, 4 oz. of moist sugar, the
grated rind of J lemon, and 2 eggs ; beat this mixture well
together, then add the juice of \ lemon ; put the mixture
in patty-pans, and bake for half an hour.
To make an Apple Tansey (old recipe). — Cut 3 or 4
pippins into thin slices, and fry them in good butter, then
beat 4 eggs with 6 spoonfuls of cream, a little rosewater,
sugar and nutmeg, stir them together, and pour it over the
apples ; let it fry a little, and turn with a pie-plate. Garnish
with lemon, and sugar strewed over it.
For making a Gooseberry Tansey (old recipe). — Fry i quart
of gooseberries till tender in fresh butter, mash them, then
beat 7 or 8 eggs, 4 or 5 whites, i Ib. of sugar, 3 spoonfuls of
sack, as much cream, a penny loaf grated, and 3 spoonfuls
of flour ; mix all these together, and put the gooseberries
out of the pan to them ; stir all well together, and put
them into a sauce-pan to thicken, then put fresh butter into
the frying-pan, fry them brown, and strew sugar on the
top.
292 OUR VIANDS