Croquante of Oranges

Ingredients

• six oranges
• half a pound of the finest lump sugar
• a glass of maraschino
• whipped cream

Method

1. 1

   Remove the peel and white skin from the oranges.

2. 2

   Divide them into small sections, taking care not to break the skin.

3. 3

   Put half a pound of sugar into a sugar boiler with just enough water to cover it, and boil until it becomes brittle.

4. 4

   Test it by dipping a little in cold water.

5. 5

   Remove from the fire.

6. 6

   Arrange the orange pieces on a skewer, dip in sugar, and arrange in a mould rubbed with olive oil.

7. 7

   Fill with whipped cream, sweetened and flavored with maraschino.

8. 8

   Invert on a dish and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 171. The excerpt below is the record exactly as published.

roquante of Oranares Remove the peel and white akin from aix orangea. Then divide them by pulling them in amali aections, taking care not to break the akin which envelopa the pulp. Put half a pound of the fineat lump augar into a augar boiler, with juat enough water to cover it, and boil it down until it becomea brittle. To teat it, when it begins to boil up in big bubbles, take a little on the point of a knife and inatantly dip it in cold water. If the augar becomea aet, it ia sufficiently boiled and will eaaily anap in breaking. Remove from the fire. The piecea of orange, atuck on the point of a amali wooden akewer, must be slightly dipped in the augar and arranged at the bottom and round the aides of a plain circular mould, which haa been rubbed lightly with olive oil. When the piecea of orange are arranged and the sugar has become finn by cooling, juat before aending to table fili the inaide of the croquante with whipped cream, augared and flavored with a glaaa of maraachino

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