Oranges for a Tart

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Tart base
Instructions (5)
  1. Pare some oranges as thin as possible; boil them till they are soft.
  2. Cut and core double the number of good pippins, and boil them to pap, but so as that they do not lose their colour; strain the pulp.
  3. Add one pound of sugar to every pint of the strained apple pulp.
  4. Take out the orange-pulp, cut the peel, make it very soft by boiling, and bruise it in a mortar in the juice of lemons and oranges.
  5. Boil the bruised orange peel to a proper consistence with the apple and orange-pulp and half a pint of rose-water.
Original Text
Oranges for a Tart. Pare some oranges as thin as possible; boil them till they are soft. Cut and core double the number of good pippins, and boil them to pap, but so as that they do not lose their colour; strain the pulp, and add one pound of sugar to every pint. Take out the orange-pulp, cut the peel, make it very soft by boiling, and bruise it in a mortar in the juice of lemons and oranges; then boil it to a proper consistence with the apple and orange-pulp and half a pint of rose-water.
Notes
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