Orange Cakes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For the cake mixture

the peels of four oranges, being firſt pared, and the meat taken out ↝ Orange peel, raw [Fruits and Fruit Juices]
the meat of them, and two more oranges, your feeds and ſkins being picked out ↝ Orange, raw [Citrus fruits]
a ſpoonful or two of orange-flower water
every pound of that pulp, four pounds and a quarter of double-refined ſugar, finely ſierced
a little peel, ſmall ſliced or grated ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (10)

Boil the peels of four oranges (pared and meat removed) until tender, then beat them small in a marble mortar.
Mix the beaten peels with the meat of those four oranges plus two more, ensuring seeds and skins are picked out.
Place the mixture on the fire with one or two spoonfuls of orange-flower water, stirring until most of the moisture has evaporated.
For every pound of the pulp, prepare four and a quarter pounds of finely sifted double-refined sugar.
Make the sugar very hot and dry it on the fire.
Mix the hot sugar with the pulp and return to the fire until the sugar is well melted but not boiling.
Optionally, add a little thinly sliced or grated orange peel.
When the mixture is cold, draw it up into double papers.
Dry the cakes before the fire, turning them and putting two together.
Alternatively, keep them in deep glasses or pots and dry as needed.

Original Text

To make Orange Cakes.
TAKE the peels of four oranges, being firſt pared, and the meat taken out, boil them tender, and beat them ſmall in a mar-ble mortar; then take the meat of them, and two more oranges, your feeds and ſkins being picked out, and mix it with the peels, rings that are beaten: ſet them on the fire, with a ſpoonful or two of orange-flower water, keeping it ſtirring till that moiſture is pretty well dried up; then have ready to every pound of that pulp, four pounds and a quarter of double-refined ſugar, finely ſierced; make your ſugar very hot, and dry it upon the fire, and then mix it and the pulp together, and ſet it on the fire again, till the ſugar is very well melted, but be ſure it does not boil; you may put in a little peel, ſmall ſliced or grated; and when it is cold, draw it up in double papers; dry them before the fire, and when you turn them, put two together; or you may keep them in deep glaſſes or pots, and dry them as you have occaſion.

Notes

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