Orange Paste

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 12 days ago
Not a recipe
No
Ingredients (11)
For the paste
For another way
Instructions (21)
  1. Pick all the meat out of the oranges.
  2. Boil the rinds in water till they are very tender.
  3. Cut off all the outside of the rinds.
  4. Beat the pulp in a mortar till it is very fine.
  5. Shred the outside of the rinds in long thin bits.
  6. Mix the shredded rind with the orange meat, having taken out all the seeds.
  7. To every pint of juice put half a pint of the pulp, and mix all together.
  8. Boil up a candy of sugar.
  9. Put the paste into the boiled sugar and just scald it.
  10. Add a good pound of sugar to a pint of the paste.
  11. Put it into a broad earthen pan.
  12. Set the pan on a stove.
  13. Let it remain till it candies.
  14. Skim the candied paste off with a spoon.
  15. Drop it on glasses to dry.
  16. As often as it candies keep skimming it.
Another way
  1. Mix six ounces of sugar with at least six ounces of fine flour.
  2. Add a little orange-flower water to the mixture.
  3. Do not add eggs.
  4. Moisten with water, taking care that the consistency is neither too hard nor too soft.
  5. Rub the pan with a little fine oil.
Original Text
Orange Paste. Pick all the meat out of the oranges, and boil the rinds in water till they are very tender. Cut off all the outside, and beat the pulp in a mortar till it is very fine. Shred the outside in long thin bits, and mix it with the meat, when you have taken out all the seeds. To every pint of juice put half a pint of the pulp, and mix all together. Then boil up a candy of sugar; put in your paste, and just scald it; add a good pound of sugar to a pint of the paste; put it into a broad earthen pan, set it on a stove, let it remain till it candies; skim it off with a spoon, drop it on glasses to dry, and as, often as it candies keep skimming it. Another way. To six ounces of sugar put six ounces at least of fine flour, mixed with a little orange-flower water, but no eggs, as they would make it too dry. Moisten with water, taking care that it is neither too hard nor too soft. Rub the pan with a little fine oil.
Notes
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