Orange Biscuits
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: Is. 3d.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1023. The excerpt below is the record exactly as published.
a quarter of a pound of loaf sugar, until the yeUow part is all taken ofP. Crush the sugar to powder, and mix it with the butter ; add a small pinch of salt, four ounces of dried flour, the well-beaten yolks of foirr eggs, two ounces of candied orange-peel, cut into thin shreds, and lastly the whites of the eggs beaten to a firm froth. Pour the mixture into small buttered moulds, sift pow- dered sugar over the biscuits, and bake in a slow oven for about ten minutes. Probable <-ost. Is. 3d. Orange Bisctlits (another way) — To be used as a Stomachic— Boil the rinds of Seville oranges in two or three waters, until they are quite tender and most of the bitterness is gone. Drain well, weigh them, mince finelj', and pound them in a mortar with an equal weight of powdered sugar ; spread the paste out thinly on a dish, and place it in the sun, or in some wai-m place, to dry. TNTien the upper part Ls stiff, stamp the mLxture out into 31 small shapes, turn these carefully over, and dry the under side. These biscuits should be stored between layers of paper in a tin box. Time, two hours to boil the rinds. Probable cost, oranges. Id. each. Orange Brandy. — Take the thin rinds of six Seville oranges. Put into a stone jar, and pour over them half a pint of the strained juice of the oranges and two quarts of French brandy. Let them remain for three days, then add a pound and a quarter of loaf sugar — broken, not powdered — and stir the liquid until the sugar is dissolved ; let it stand imtil the next day, strain through filtering paper until quite clear, pour it into bottles, and cork securely ; the longer orange brandy is kept the better it is. This liquem- should be made in March. Probable cost. Is., exclusive of the brandy. Sufficient for five pints of orange brandy. Orange Brandy (another way). — Put half a dozen whole Seville oranges into a jar, pour over them four pints of French brandy, and let them infuse for twenty-eight days. Filter the liquid until it is quite clear, then put with it ten ounces of loaf sugar in lumps, and stir two or three times a day until the sngar is dissolved; strain again, put the liqiud into bottles, and cork securely. This liqueur will improve with keeping. Probable cost, lOd., ex- clusive of the brandy. Sufficient for two quarts of orange brandy. Orange Butter. — Blanch one ounce of sweet almonds, and pound them in a mortar to a smooth paste. Mix with them the yolks of three hard-boiled eggs, one ounce of pounded and sifted sugar, two ounces of fresh butter, and a spoonful or two of orange-flower water. Rub the butter through a colander, and serve it with sweet or plain biscuits. Time, ten minutes to boil the eggs. Probable cost, 6d. Sufficient for half a pound of biscuits. Orange Cake. — Blanch two oimces of sweet almonds, and pound them in a mortar with a little white of egg ; mix with them two ounces of powdered sugar, two well-beaten eggs, and the yolks of two hard-boiled ones which have been made smooth with the back of a wooden spoon. Slice four ounces of fresh butter
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