Orange Cakes

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 (3)

for the cakes

Seville oranges ↝ Orange, raw [Citrus fruits]
loaf sugar finely beaten ↝ Sugar, NFS [Sugars and honey]

for candied peels

The peels of China oranges ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (4)

Cut Seville oranges in pieces, take out the seeds and skins, save the juice, and add to the meat of the fruit, after having beaten it quite fine in a mortar, in the proportion of a pound to a pound and a half of loaf sugar finely beaten first.
When the paste is finely mixed, make it into small cakes, and dry them on China plates in a hot room, and turn them daily.
Do not let them be too dry.

Candied Peels

Soak the peels of China oranges a night, then drain and boil up in a syrup till tender.

Original Text

Orange Cakes.

Cut Seville oranges in pieces, take out the seeds and skins, save the juice, and add to the meat of the fruit, after having beaten it quite fine in a mortar, in the proportion of a pound to a pound and a half of loaf sugar finely beaten first. When the paste is finely mixed, make it into small cakes, and dry them on China plates in a hot room, and turn them daily. Do not let them be too dry.

209They are excellent for gouty stomachs, or for travellers.

The peels of China oranges, soaked a night, then drained and boiled up in a syrup till enough to be tender, answer for common puddings extremely well, and are of no value; whereas Seville are usually dear, and sometimes cannot be had.

Notes

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