To fill preserved Oranges. Corner dish.

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: 5.0 oranges
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the filling

a pound of Naples biscuit ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
some blanched almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the yelks of four eggs beaten ↝ Egg, yolk only, raw [Eggs and omelets]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
four ounces of butter warmed ↝ Butter, stick, unsalted [Dairy and Egg Products]
some orange flower water

For the oranges

Fill preserved oranges ↝ Marmalade, orange [Sweets]

For frosting (optional)

sift sugar over them as soon as filled ↝ Sugar, NFS [Sugars and honey]

Alternative filling

Custard to fill will do as well ↝ Custard [Pudding]

Instructions (4)

For five, take a pound of Naples biscuit, some blanched almonds, the yelks of four eggs beaten, sugar to your taste, four ounces of butter warmed: grate the biscuit, and mix with the above, and some orange flower water.
Fill preserved oranges, and bake in a very slow oven.
If you like them frosted, sift sugar over them as soon as filled; otherwise wipe them.
Custard to fill will do as well; if so, you need not bake the oranges, but put in cold.

Original Text

To fill preserved Oranges. Corner dish.

For five, take a pound of Naples biscuit, some blanched almonds, the yelks of four eggs beaten, sugar to your taste, four ounces of butter warmed: grate the biscuit, and mix with the above, and some orange flower water. Fill preserved oranges, and bake in a very slow oven. If you like them frosted, sift sugar over them as soon as filled; otherwise wipe them. Custard to fill will do 179as well; if so, you need not bake the oranges, but put in cold.

Notes

—