Compote of Oranges

Ingredients

• Six oranges
• 8 oz. sugar
• 1 pint of water
• 1 glass of curacao

Method

1. 1

   Peel the oranges and remove all the white pith, make a thick syrup with sugar and water, then cut each orange in half and lay them gently in the syrup, boil for 5 or 6 minutes.

2. 2

   When slightly cooled, remove the oranges from the syrup and lay them in a glass dish; add the curacao to the syrup, and pour over the oranges.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 63. The excerpt below is the record exactly as published.

\ pint of water. Put claret brandy, sugar, and water, into a saucepan; let it come to fche boil, and boil for five minutes. Add the bananas, which have been peeled, and thickly sliced, and boil till the syrup thickens. Serve with sponge fingers. Schoolroom Pudding. Three oz. bread crumbs, 2 oz. sugar, 3 oz. sultanas, a little ground cinnamon, 2 oz. chopped candied peel, 1 pint of Bird's custard, 1 cup of milk. Well butter a good-sized pie dish, and fill with alternate layers of bread crumbs, sultanas, peel, and sugar, sprinkling a very little cinammon over each layer, pour over that the cup of milk, and leave to stand one hour. Make a pint of custard with a packet of Bird's custard powder, pour it gently over the whole, and bake in a quick oven half an hour. Serve with sweet cornflour sauce. 160 MISS CAMERON'S COOKERY BOOK. Knight's Padding. Half lb. brown bread crumbs, \ lb. castor sugar, \ lb. candied peel, chopped as fine as possible; 4 eggs, \ lb. Hugon's beef suet. Slightly warm the Hugon's suet, and rub it to a cream with the sugar, using a wooden spoon. Beat in the eggs one by one, then the crumbs, and minced peel Pour into a buttered mould or basin, cover with a cloth or greased paper, and steam three and a half hours. Turn out, and serve with any sweet sauce. Chocolate Mould. One pint milk, If oz. Brown and Poison's cornflour, \ lb. Cadbury's grated chocolate (cocoa will do), 2 oz. castor sugar, if chocolate is used, J lb. if cocoa ; yolk of 1 egg, 1 teaspoon- ful of essence vanilla. Put half the milk on a saucepan to boil with the sugar; with the other half break the cornflour and chocolate in a basin, and stir till quite smooth. Pour the boiled milk on to this, pour back into saucepan, and boil for five minutes, stirring all the time. When cooked, take off the fire, add the yolk of egg and the vanilla, pour into a wet mould. When cold, serve with whipped cream. This dish is very nourishing, and very economical. Saucer Pudding?. Three oz. self-raising flour, 3 oz. butter, 3 oz. sugar, | pint milk, 3 eggs well beaten. Cream butter, and add the sugar, flour, eggs, and milk. Beat well, and let it stand two hours before cooking. Bake twenty minutes in a hot oven, either in saucers or small plates. Spread jam on one piece, place another on the top, and serve at once. Frosted Lemon Pudding. Three-quarter pint bread crumbs or sponge cake, 1 quart milk, the juice, and rind gf ated, ol 1 \«aw», >&!& ^O&s, <& ^ MISS CAMERON'S COOKERY BOOK. 161 eggs, £ lb. castor sugar. Put all in a pie-dish together, and bake in a slow oven for half an hour. When baked .cover with fresh fruit, the whites of eggs beaten very stiffly and swtetened. Place as rocky as possible on pudding, sprinkle with castor sugar, and put in cool oven for a few minutes to slightly brown. Preserved Ginger Pudding. A quarter lb. suet, 1 egg well beaten, J lb. preserved gin- ger, 1 gill of the syrup the ginger is preserved in, and a little milk, if necessary, but do not make too moist. Pour into buttered mould, and steam for two hours. Banana Trifle. Five or 6 bananas, some strawberry preserve, J pint of wine, or little liqueur, 1 pint of good custard, J pint of cream. Peel and split the bananas, cutting each half in two, spread thickly with the strawberry preserve, put together like sand- wiches, pour over them the wine or liqueur, and allow to stand one hour ; have the custard ready cooled, and pour over them ; then whip the cream to a stiff froth and place it in rough heaps over the whole; decorate with chopped pistachios or crystallised violets. Economical Charlotte Kusse. Line a plain cake tin with sponge fingers, taking care to butter the tin well, decorate the bottom with diamonds of angelica and pieces of glace cherries, or sprinkle it well with chopped pistachios ; make a pint and a half of blanc-mangt with Bird's blanc-mange powder, vanilla flavour, according to directions on the packet, and pour into the tin. When cool and set, turn out and serve with either jam syrup poured round, or a pint of Bird's custard. Scotch Mist. Two doz. macaroons, 1 doz. sponge fingers, 1 glass of curapoa, 1 pint cream. Pound th.e mafca-xocms to *.^&&^^&fc % 162 MISS CAMERON'S COOKERY BOOK. grate the Eponge fingers into crumbs, put both into a basin, add the curacoa and § pint of cream, mix all well together, and pile up on a silver or glass dish ; smooth well with a palette knife, whip the remaining J pint of cream very stiff, divide it into two portions, and colour one pale pink and the other pale green, and with a forcing pipe ornament the sweet accord- ing to taste with the coloured cream. Parisienne Charlotte. Cut a large round sponge cake in slices \ an inch thick (cut horizontally), spread the slices with a mixture made of the whites of 4 eggs whipped stiff, with 3 tablespoonfuls of powdered sugar, and § lb. of cocolanka whipped in; ♦replace the slices in their original form, laying aside the top crust for a lid; press the sliced cake firmly together (be careful the slices do not slip), and with a sharp knife hollow out the centre down to the bottom slice, which must not be cut ; take the round piece you have cut out (leaving the walls an inch thick), soak the part removed in a bowl with 1 cup of rich sweet custard. Rub it into a smooth batter, and whip into it 1 cupful of sweet cream (which has been whipped into a froth) ; when it is a stiff cream fill the hole in the cake with it, put on the lid and ice with the following: — Beat whites of 3 eggs with 1 cupful of powdered sugar and juice of 1 lemon until stiff. Cover the sides and top of the cake, set in a cold place till wanted. Compote of Oranges. Six oranges, 8 oz. sugar, \ pint of water, 1 glass of curacao

Cook this with the app: pantry check, scaling, and the assistant.