Oranges and Apples, Compote of

Ingredients

• half a dozen fine sweet apples
• three oranges
• a quarter of a pound of sugar
• half a pint of water

Method

1. 1

   Rub skins of apples and oranges, cut into thin slices, arrange alternately in a dish, and pour over syrup made by boiling rind with water and sugar until clear.

2. 2

   Serve cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1040. The excerpt below is the record exactly as published.

half a pint of water until the sugar is dissolved. Pour it over the thin yellow rinds of two small oranges, and let them infuse for two or three hours. Strain the juice of six oranges into a glass jug. Add the flavonred syrup, first passing it through a jelly- bag, and a pint and a half of cold water. Drink the orangeade cold. A glassful of calf 's-f oot stock is an improvement. Time, two or three hom-s to infuse the rinds. Probable cost, 8d. Sufii- cient for two pints and a half. Orangeade (at all seasons). — Pom- a pint of brandy, or rectified spirits of wine, over the thin rind and strained juice of two oranges. Cover the infusion closely, and leave in a warm place for six weeks, shaking it every day. At the end of that time filter it through muslin, and put it into small bottles. Cork these closely, and store them until wanted. When orangeade is required, it is only necessary to dissolve a small lump of sugar in half a pint of spring water, and add a dessert-spoonful of the orange-flavoured spmt. Probable cost, 2d. Sufficient for a pint of orangeade. Oranges and Apples, Compote of.— Take half a dozen fine sweet apples and three oranges. Eub the skins well with a soft cloth, and cut them across in very thin round slices. Arrange the pieces alternately in a circle in a glass dish, with one piece half over the other, and pour over them a sjTup made according to the directions given in a succeeding recipe (see Oranges, Compote of). Serve when cold. Time, five or ten minutes to boil the syrup. Probable cost, 8d. Sufficient for half a dozen persons. Oranges and Apples, Florentine of [see Florentine of Oranges and Apples). Oranges, Coloured, for Dessert.— Crush three or four ounces of doubly-refined sugar to powder. Pour over it a few drops of prepared cochineal, and move the sugar about with the fingers until it is all equally coloured, then put the dish which contains it on the fender until it is quite dry. Peel half a dozen ripe oranges, free them entirely from the thick white skin and thready parts, but be very careful not to pierce the fruit itseH. Poll the oranges in the coloured sugar, arrange them neatly on a dish, and garnish with sprigs of mjTtle. Time, a quarter of an hour to dry the sugar. Probable cost, 6d. Sufficient for six persons. ORA (482 ) ORA Oranges, Compote of.— Pare the rind very thinly otf three or four large sound oranges. Cut the fruit across into halves, remo\-ing the ■white skin and pips, and pile the oranges in a glass dish. Boil the rind with half a pint of -water and a qviarter of a pound of suga

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