Oranges to put into Orange Puddings

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

Ingredients (4)

twelve Seville oranges ↝ Orange, raw [Citrus fruits]
the least water ↝ Water, tap [Tap water]
a pound and a half of sugar, pounded and sifted ↝ Sugar, NFS [Sugars and honey]
white paper dipped in brandy ↝ Rice paper [Crackers, excludes saltines]

Instructions (9)

Put twelve Seville oranges in water, and change the water three days.
Boil them in the least water till tender.
Scoop out the pulp, and pick out the kernels.
In a marble mortar, beat the oranges.
Beat the pulp separately.
Beat the oranges and pulp together.
To every pound of the orange mixture, add a pound and a half of sugar, pounded and sifted.
Beat the mixture to a paste.
Keep it in small gallipots, and cover with white paper dipped in brandy.

Original Text

To prepare Oranges to put into Orange Puddings.

Put twelve Seville oranges in water, and change them three days. Boil them in the least water till tender: scoop out the pulp, and pick out the kernels; then, in a marble mortar, beat the oranges, then the pulp separately; and, after, both together. To every pound put a pound and a half of sugar, pounded and sifted, and beat to a paste. Keep it 196in small gallipots, and cover with white paper dipped in brandy.

Notes

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