Orange Cakes

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 (8)
For the orange rind
For the syrup
For Lemon cakes
Another way - for the orange mixture
Instructions (21)
First method
  1. Put the Seville oranges into water for two days.
  2. Pare them very thick, and boil the rind tender.
  3. Mince the rind fine.
  4. Squeeze in the juice from the oranges.
  5. Take out all the meat from the strings and put into it.
  6. Wet the double-refined sugar with water, and boil it almost to sugar again.
  7. Cool the sugar mixture a little.
  8. Put in the orange mixture, and let it scald till it looks clear and sinks in the syrup, but do not let it boil.
  9. Put it into deep glass plates.
  10. Stove them till they are candied on the tops.
  11. Turn them out, and shape them as you please with a knife.
  12. Continue to turn them till they are dry.
  13. Keep them so, and between papers.
Lemon cakes
  1. Make lemon cakes in the same way as orange cakes, only with half the juice.
Another way
  1. Pare three large oranges and rub them with salt.
  2. Boil them tender and cut them in halves.
  3. Take out the seeds.
  4. Beat the oranges and rub them through a hair sieve until you have a pound.
  5. Add one pound and a quarter of double-refined sugar, boiled till it comes to the consistency of sugar.
  6. Add a pint of strong juice of pippins and juice of lemon.
  7. Keep stirring it on the fire till the sugar is completely melted.
Original Text
Orange Cakes. Put the Seville oranges you intend to use into water for two days. Pare them very thick, and boil the rind tender. Mince it fine; squeeze in the juice; take out all the meat from the strings and put into it. Then take one-fourth more than its weight in double-refined sugar; wet it with water, and boil it almost to sugar again. Cool it a little; put in the orange, and let it scald till it looks clear and sinks in the syrup, but do not let it boil. Put it into deep glass plates, and stove them till they are candied on the tops. Turn them out, and shape them as you please with a knife. Continue to turn them till they are dry; keep them so, and between papers. Lemon cakes are made in the same way, only with half the juice. Another way. Take three large oranges; pare and rub them with salt; boil them tender and cut them in halves; take out the seeds; then beat your oranges, and rub them through a hair sieve till you have a pound; add one pound and a quarter of double-refined sugar, boiled till it comes to the consistency of sugar, and put in a pint of strong juice of pippins and juice of lemon; keep stirring it on the fire till the sugar is completely melted.
Notes
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