Compote of Oranges

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For the oranges

china oranges ↝ Orange, raw [Citrus fruits]

For the syrup

a gill of water ↝ Water, tap [Tap water]
a small quantity of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
the juice of two oranges ↝ Orange, raw [Citrus fruits]
a bit of the peel ↝ Orange peel, raw [Fruits and Fruit Juices]

For serving

some cleared calves feet jelly chopped ↝ Jellies [Sweets]

Instructions (10)

Peel and divide the oranges into quarters.
Put the orange quarters into a clear syrup.
Boil them gently for five minutes and take them out.
Put a small quantity of cinnamon, cloves, and mace, the juice of two oranges, and a bit of the peel into a gill of water.
Boil them for ten minutes.
Strain the liquor to the syrup.
Reduce the syrup to a strong consistence.
Add the quarters of the oranges to the syrup.
When the oranges are cold, set them in a trifle dish.
Put some chopped cleared calves feet jelly around them.

Original Text

Compote of Oranges.

Peel and divide into quarters china oranges; then put them into a clear[196] syrup, boil them gently five minutes, and take them out. Put into a gill of water a small quantity of cinnamon, cloves, and mace, the juice of two oranges, and a bit of the peel; boil them ten minutes, strain the liquor to the syrup, and reduce it to a strong consistence. Then put into it the quarters of the oranges, and when they are cold set them in a trifle dish, and put some cleared calves feet jelly chopped round them.

Notes

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