Orange Rotey Pooley

Ingredients

• lay oranges peeled, sliced, and seeded
• a tea-spoon or two of grated orange-peel
• Six eggs, leaving out the whites of two
• half pound butter
• one pound sugar
• juice of two lemons and rind of both grated

Method

1. 1

   Make a light pastry, roll in oblong sheets, and lay the oranges on it.

2. 2

   Sprinkle with sugar and grated orange-peel, then roll up tightly.

3. 3

   Boil in a cloth for one and a half hours.

4. 4

   Serve with lemon sauce made by stirring eggs, butter, sugar, and lemon juice over a slow fire until thickened.

As published

This recipe was extracted from Buckeye cookery (1892), page 126. The excerpt below is the record exactly as published.

ORANGE Rotey POoLey. Make a light pastry as for apple dumplings, roll in oblong sheets and lay oranges peeled, sliced, and seeded, thickly all over it ; sprin- kle with white sugar; scatter over all a tea-spoon or two of grated orange-peel, and roll up, folding down the edges closely to keep the syrup from running out; boil in a cloth one and one-half hours. Eat with lemon-sauce prepared as follows: Six eggs, leaving out the whites of two, half pound butter, one pound sugar, juice of two lemons and rind of both grated

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