Orange Puffs

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 (14)
For the orange filling
For the puff paste (for baking)
For the puff paste (for frying)
For another way (confectionery)
Instructions (14)
For the orange filling
  1. Pare off the yellow peel of a large Seville orange, but be careful not to touch the white.
  2. Boil the peel in three several waters to take out the bitterness; it will require about three hours’ boiling.
  3. Beat the boiled peel very fine in a marble mortar.
  4. Add four ounces of fine lump sugar, four ounces of fresh butter, the yolks of six eggs, four good spoonfuls of sweet thick cream, and one spoonful of orange-flower water.
  5. Beat all these ingredients so well together that you cannot discern a particle of the orange-peel.
Assembly and Baking
  1. Roll out your puff paste as thin as possible.
  2. Lay it in pattypans.
  3. Fill them with the ingredients, but do not cover them.
  4. Bake them in an oven no hotter than for cheesecakes.
For Frying
  1. For frying you must make them with crust without butter, and fry them in lard.
Another way (confectionery)
  1. Take one pound of single-refined sugar sifted and the rind of an orange grated, a little gum-dragon, and beaten almonds rubbed through a sieve.
  2. Mix all these well together.
  3. Wet it into paste, and beat it in a mortar.
  4. Add whites of eggs whipped to a frost.
Original Text
Orange Puffs. Pare off the yellow peel of a large Seville orange, but be careful not to touch the white; boil it in three several waters to take out the bitterness; it will require about three hours’ boiling. Beat it very fine in a marble mortar, with four ounces of fine lump sugar, four ounces of fresh butter, the yolks of six eggs, four good spoonfuls of sweet thick cream, and one spoonful of orange-flower water. Beat all these ingredients so well together that you cannot discern a particle of the orange-peel. Roll out your puff paste as thin as possible, lay it in pattypans, fill them with the ingredients, but do not cover them. Bake them in an oven no hotter than for cheesecakes; but for frying you must make them with crust without butter, and fry them in lard. Another way. Take one pound of single-refined sugar sifted and the rind of an orange grated, a little gum-dragon, and beaten almonds rubbed through a sieve. Mix all these well together; wet it into paste, and beat it in a mortar; add whites of eggs whipped to a frost. [293]
Notes
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