Orange Cakes

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Take Seville oranges that have very good rinds, quarter them, and boil them in two or three waters until they are tender, and the bitterness is gone off.
  2. Scum them, then lay them on a clean napkin to dry.
  3. Take all the seeds and skins out of the pulp with a knife, shred the peels fine, put them to the pulp.
  4. Weigh them, and put rather more than their weight of fine sugar into a tossing-pan, with just as much water as will dissolve it.
  5. Boil the sugar and water till it becomes a perfect sugar.
  6. Then by degrees put in your orange peels and pulp, stir them well before you set them on the fire.
  7. Boil it very gently till it looks clear and thick.
  8. Then put it into flat-bottomed glasses, set them in a stove, and keep a constant moderate heat to them.
  9. When they are candied on the top turn them out upon glasses.
Original Text
To make ORANGE CAKES. TAKE Seville oranges that have very good rinds, quarter them, and boil them in two or three waters until they are tender, and the bitterness is gone off, scum them, then lay them on a clean napkin to dry, take all the seeds and skins out of the pulp with a knife, shred the peels fine, put them to the pulp, weigh them, and put rather more than their weight of fine sugar into a tossing-pan, with just as much water as will dissolve it, boil it till it becomes a perfect sugar, then by degrees put in your orange peels and pulp, stir them well before you set them on the fire, boil it very gently till it looks clear and thick, then put it into flat-bottomed glasses, set them in a stove, and keep a constant moderate heat to them, when they are candied on the top turn them out upon glasses. N. B.—You may make lemon cakes the same way.
Notes
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