To butter Oranges

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Yield
4.0 oranges
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (17)
  1. Grate off a little of the outside rind of four Seville oranges.
  2. Cut a round hole, at the blunt the end opposite the stalk, large enough to take out the pulp, seeds, and juice.
  3. Pick the seeds and skin from the pulp.
  4. Rub the oranges with a little salt, and lay them in water for a short time.
  5. Save the bits cut out.
  6. Set the fruit on to boil in fresh water till they are tender, shifting the water to take out the bitterness.
  7. In the mean time, make a thin syrup with fine sugar.
  8. Put the oranges into the syrup and boil them up, turning them round, that each part may partake of the syrup (there need not be enough to cover them).
  9. Let them remain in the hot syrup till they are to be served.
  10. About half an hour before you want them, put some sugar to the pulp, and set over the fire.
  11. Mix the pulp and sugar well, and let it boil.
  12. Add a spoonful of white wine for every orange.
  13. Give it a boil.
  14. Put in a bit of fresh butter, and stir it over the fire to thicken.
  15. Fill the oranges with the thickened pulp mixture.
  16. Serve them with some of the syrup in the dish.
  17. Put the saved bits on the top.
Original Text
To butter Oranges. Grate off a little of the outside rind of four Seville oranges, and cut a round hole, at the blunt the end opposite the stalk, large enough to take out the pulp, seeds, and juice; then pick the seeds and skin from the pulp. Rub the oranges with a little salt, and lay them in water for a short time. You are to save the bits cut out. Set the fruit on to boil in fresh water till they are tender, shifting the water to take out the bitterness. In the mean time, make a thin syrup with fine sugar, and put the oranges into it, and boil them up, turning them round, that each part may partake of the syrup, as there need not be enough to cover them, and let them remain in it hot till they are to be served. About half an hour before you want them, put some sugar to the pulp, and set over the fire; mix it well, and let it boil; then add a spoonful of white wine for every orange. Give it a boil, and then put in a bit of fresh butter, and stir it over the fire to thicken. Fill the oranges with it, and serve them with some of the syrup in the dish. Put the bits on the top.
Notes
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