Oranges, Compote of

Ingredients

• three or four large, sound oranges
• half a pint of water
• % lb. of sugar
• a table-spoonful of brandy
• A table-spoonful of arrow-root

Method

1. 1

   Pare the rind off the oranges, cut the fruit into halves, and pile in a glass dish.

2. 2

   Boil the rind with water and sugar until clear, mix with brandy, and strain over the fruit.

3. 3

   When cold, it is ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 190. The excerpt below is the record exactly as published.

Oranges, Compote of Lemon, Solid. — Rub the rind of a large, fresh lemon with 4 ozs. of sugar ; crush the lumps, and put them into a saucepan with Yz oz. of gelatine and half a pint of cream. Heat gently until the gelatine is dissolved, then a wineglassful of brandy. Stir the mixture for three or four minutes, add another half - pint of cream and strain it through a thick fold of muslin, and when cold add the juice of half a lemon. Pour it into a mould that has been soaked in cold water, and put it aside till set. If there is any difficulty in turning it out, loosen the edges with a knife, and dip the mould for an instant in hot water. Time, half an hour to prepare. Lemon Sponge. — Put 1 oz. of gelatine into a pint of water, add the rind and juice of two lemons and x/z lb. of loaf sugar, and simmer gently for half an hour. Strain into a bowl, and when the mixture is cold and beginning to set, which may be known by its becoming thick, stir in the whites of two eggs beaten to a firm froth, and whisk it briskly until it is of the consistency of sponge. Pour it into a damp mould and turn it out before serving. A few drops of cochineal may be put in with the eggs, if liked, to give a pink appear- ance. Time, half an hour to whisk the sponge. Lemonade (for invalids). — Squeeze the juice out of a fine lemon. Strain it, put it with a quarter of the rind and three or four lumps of loaf sugar into a jug, and pour over it a pint of boiling water. Cover closely, and let the lemonade stand for two hours. At the end of that time strain, and it will be ready for use. Lemonade for invalids should be made with boiling water, as the unhealthy properties of the lemon are thus destroyed. A small quantity only of sugar should be put in, unless a desire to the contrary is expressed, as the acidity will most likely be agreeable. Oranges. — Slice thin three oranges, cutting each slice in four pieces. Put a layer, with very little pow- dered sugar; cover with cracked ice, and so on. Arrange on the top a few maraschino cherries, pouring over a gill of best brandy, and serve with little cakes. Orange Calf’s-foot Jelly. — Take one pint of calf’s-foot stock, carefully freed from fat and sediment; mix with it half a pint of strained orange- juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, a dessert-spoonful of gelatine, and 4 ozs. of sugar in lumps ; stir these gently over the fire until they are well mixed, but as soon as the liquid begins to heat leave off stirring, and let the scum rise undisturbed ; let the jelly simmer fifteen minutes after it has reached the boiling-point, then draw it to the side of the fire and let it stand to settle fifteen minutes longer; lift the bead of scum off carefully, and pour the jelly through a tamis until it is quite clear. Take a damp mould, pour in a little of the jelly to the depth of half an inch, and let it stand in a cool place until it is stiff; arrange the quarters of an orange on this in the form of a star, first freeing them entirely from the thick, white skin ; pour the rest of the jelly on them, and set the mould in a cool place. Turn it out carefully before serving. Oranges, Compote of. — Pare the rind very thinly off three or four large, sound oranges. Cut the fruit across into halves, removing the white skin and pips, and pile the oranges in a glass dish. Boil the rind with half a pint of water and % lb. of sugar until the syrup is clear ; mix a table-spoonful of brandy with it, and strain it over the fruit. When cold, it is ready to serve. A table- spoonful of arrow-roo

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