Buttered Orange Juice

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 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Mix the juice of seven Seville oranges with four spoonfuls of rose water.
  2. Add the juice and rose water mixture to the yelks of eight and whites of four eggs, well beaten.
  3. Strain the liquor.
  4. Add the strained liquor to half a pound of pounded sugar.
  5. Stir the mixture over a gentle fire.
  6. When it begins to thicken, add about the size of a small walnut of butter.
  7. Keep the mixture over the fire a few minutes longer.
  8. Pour it into a flat dish.
  9. Serve it to eat cold.
Alternative Cooking Method
  1. If you have no silver saucepan, use a Chinabason in a saucepan of boiling water.
  2. Ensure the top of the bason just receives the bason.
Original Text
Buttered Orange Juice. Mix the juice of seven Seville oranges with four spoonfuls of rose water, and add the whole to the 174yelks of eight and whites of four eggs, well beaten. Then strain the liquor to half a pound of sugar pounded; stir it over a gentle fire, and when it begins to thicken, put about the size of a small walnut of butter: keep it over the fire a few minutes longer, then pour it into a flat dish, and serve it to eat cold. If you have no silver saucepan, do it in a Chinabason in a saucepan of boiling water, the top of which will just receive the bason.
Notes
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