Oranges a la Teneriffe

Ingredients

• the peels of two oranges
• half a pint of water
• half an ounce of gelatine
• half a pint of orange juice
• the juice of one lemon
• the whites of two eggs
• three-quarters of a pound of loaf sugar
• one and a half pints of water
• six or seven small oranges

Method

1. 1

   Simmer the peels of two oranges in half a pint of water for ten minutes, dissolve in it half an ounce of gelatine, strain, and mix with half a pint of orange juice and the juice of one lemon.

2. 2

   When cool, add the whites of two eggs beaten stiffly; whisk well until white and spongy.

3. 3

   Cook the small oranges in a syrup made from three-quarters of a pound of loaf sugar and one and a half pints of water until clear.

4. 4

   Serve them cold in a glass dish with the sponge on top.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 59. The excerpt below is the record exactly as published.

Oranges a la Teneriffe. Simmer the peels of two oranges in half a pint of water for ten minutes, dissolve in it half an ounce of gelatine, strain, and mix with half a pint of orange juice and the juice of one lemon. When cool, add the whites of two eggs beaten stiffly ; whisk well until white and spongy. Pile this sponge on the top of the oranges prepared as below : Simmer three-quarters of a pound of loaf sugar with one and a half pints of water until it forms a syrup. Cook in this syrup six or seven small oranges

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