Orange Biskits

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (8)
  1. Take your oranges and pare them, but not very thick.
  2. Put them into water, and boil them until your peels be very tender.
  3. Then beat it in a marble mortar, till it be a very fine smooth paste.
  4. To every ounce of peels put two ounces and a half of double-refined sugar well fierced.
  5. Mix them well together with a spoon in the mortar.
  6. Then spread it with a knife upon pyre-plates, and let it in an oven a little warm, or before the fire.
  7. When it feels dry upon the top, cut into what form you please, then turn them into another plate, and set them in a slow oven till they be dry.
  8. Where the edges look rough, when it is dry, they must be cut with a pair of scissars.
Original Text
To make Orange Biskits. TAKE your oranges and pare them, but not very thick, put them into water, and boil them until your peels, lest it stand over the fire, and let it boil till it be very tender; then beat it in a marble mortar, till it be a very fine smooth paste; to every ounce of peels put two ounces and a half of double-refined sugar well fierced, mix them well together with a spoon in the mortar; then spread it with a knife upon pyre-plates, and let it in an oven a little warm, or before the fire; when it feels dry upon the top, cut into what form you please, then turn them into another plate, and set them in a slow till they be dry; where the edges look rough, when is is dry, they must be cut with a pair of scissars.
Notes
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