Orange Sauce

Ingredients

• two oranges
• a tea-spoonful of arrow-root
• three table-spoonfuls of maraschino

Method

1. 1

   Scrape out the pulp and juice of the oranges, and add them to the flavoured sugar.

2. 2

   Mix the arrowroot smoothly with the maraschino.

3. 3

   Stir all gently over the fire for three or four minutes until the sauce thickens, then serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1037. The excerpt below is the record exactly as published.

two oranges, and add them to the flavoured sugar. Mix a tea-spoonful of arrow- root very smoothly with three table-spoonfuls of maraschino or cui-acjoa. Stir all gently over the fire for three or four minutes until the sauce thickens, then serve immediately. Pro- bable cost, exclusive of the liqueur, 2d. Suffi- cient for three persons. Orange, Seville, Paste for Dessert. —Pare the yellow rind from some smooth- skinned Seville oranges, and be careful not to take with it the white thin skin which covers the fruit. Throw the rinds into boiling water, and let them keep boiling imtil they are quite tender, then place them upon an inverted sieve, and, as soon as the water has run from them, pound them in a mortar with as much pow- dered sugar as they will take. Roll the paste out to the thickness of a quarter of an inch, stamp it into shapes with an ordinary pastrj^- cutter, and put these upon buttered paper in a very slow oven. When they are dry on one side, turn them to the other. Put them in a tin box l>etween sheets of ■writing-paper, and store in a warm place. Probable cost of Seville oranges. Is. per dozen. Time, about two hours to boil the rind. Orange-skins, Jelly in {sec Jelly in C>range-skins). Orange Snow - balls. — Thi-ow half a pound of best Carolina rice loose into a sauce- pan of boiling water, and boil it quickly for five minutes. Peel four sweet oranges, and care- fully remove the thick white skin without injuring the frmt. Drain the rice, and when it is cool spread it out in four equal parts on four small pudding cloths. Place one of the pared oranges on each of these, gather the cloth carefully round it, and tie it secm-ely. Plunge the dmnpHngs into boiling water, and let them remain on the fire until done enough. Turn them out carefully, sprinkle powdered sugar over them, and send orange sauce

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