Orange Wafers

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Best Seville oranges to be cut in quarters and the pulp taken out and well cleared from the white skin. ↝ Orange, raw [Citrus fruits]
The peel to be then boiled to the same softness as for orange marmalade, and, when done, to be well pounded with the pulp in a mortar and rubbed through a fine sieve. ↝ Orange peel, raw [Fruits and Fruit Juices]
To 1 lb. of the orange add 2 lbs. of castor sugar ↝ Orange, raw [Citrus fruits]
To 1 lb. of the orange add 2 lbs. of castor sugar ↝ Sugars, granulated [Sweets]
and add a little of the juice of the oranges to make it into a paste ↝ Orange, raw [Citrus fruits]
a piece of butter wrapped up in a muslin bag ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Cut the best Seville oranges into quarters and take out the pulp, clearing it well from the white skin.
Boil the peel until it is as soft as for orange marmalade.
Pound the boiled peel with the pulp in a mortar and rub through a fine sieve.
To 1 lb. of the orange mixture, add 2 lbs. of castor sugar and mix well.
Add a little of the orange juice to make a paste.
Spread the orange paste as thinly as possible over the back of a large dish that has been previously rubbed with butter wrapped in a muslin bag.
Place the dish at a moderate distance from the fire to dry the paste gradually.
While the paste is still rough and before it is dry, cut it into shapes with a pastry cutter.
Place the cut pieces into a sieve and keep them continually turning for about a week until dry.
Store the dry wafers in tin boxes in a perfectly dry place.

Original Text

“Orange Wafers”—Lady Wensleydale’s. (Mrs. Thomas.)
Best Seville oranges to be cut in quarters and the pulp taken
out and well cleared from the white skin. The peel to be then
boiled to the same softness as for orange marmalade, and, when
done, to be well pounded with the pulp in a mortar and rubbed
through a fine sieve.
To 1 lb. of the orange add 2 lbs. of castor sugar; mix them
well together, and add a little of the juice of the oranges to make
it into a paste, and spread this orange paste as thin as you can
over the back of a large dish that has been previously rubbed
with a piece of butter wrapped up in a muslin bag.
Then place the dish at a moderate distance from the fire so
as to dry the paste gradually; whilst rough, and before it is dry,
cut it into shape with a pastry cutter, and put the pieces so cut
into a sieve, and keep them continually turning for about a
week, by which time they are usually dry.
They are then ready for use, and should be kept in tin boxes
in a perfectly dry place. There will be some juice over for
orange marmalade, if you wisely make it at the same time.

Notes

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