Orange Cake

ORANGE CAKE - 1

1. Cut oranges, pick out the meat and juice free from the strings and seeds.
2. Set it by, then boil it, and shift the water till your peels are tender.
3. Dry them with a cloth, mince them small.
4. And put them to the juice; to a pound of that weigh a pound and a half of double refined sugar.
5. Dip lumps of sugar in water, and boil it to a candy height.
6. Take it off the fire and put in your juice and peel.
7. Stir it well, when it is almost cold put it into a basin, and set it in a stove.
8. Then lay it thin on earthen plates to dry, and as it candies fashion it with a knife, and lay them on glasses.
9. When your plate is empty, put more out of your basin.

ORANGE CAKE - 2

1. Take grated rind of 1 orange, 1 teaspoon orange extract, 4 tablespoons shortening, 1 cup sugar, 2/3 cup milk, 1 egg, 2 cups flour, 3 teaspoons baking powder and 1/8 teaspoon salt.
2. Cream shortening, add sugar slowly beating well.
3. Add milk a little at a time.
4. Then add beaten egg; sift flour, baking powder and salt together and add to mixture.
5. Add flavoring and orange rind; mix well.
6. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minute.
7. When cool cover with orange icing.

ORANGE CAKE - 3

1. 6 oz. of wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well together.
2. Beat 1 egg, and stir in with the juice of the orange and sufficient buttermilk to make a smooth, thick batter.
3. Half fill small greased tins with this mixture, and bake 15 minutes in a moderate oven.

Orange Pudding

ORANGE PUDDING - 1

1. Take three large seville oranges, the clearest kind you can get, grate off the out-rhine.
2. Take eight eggs (leave out six of the whites), half a pound of double refined sugar, beat and put it to your eggs, then beat them both together for half an hour.
3. Take three ounces of sweet almonds blanched, beat them with a spoonful or two of fair water to keep them from oiling.
4. Half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of oranges, and mix all together.
5. Lay a thin paste over your dish and bake it, but not in too hot an oven.

ORANGE PUDDING - 2

1. Take half a pound of candid orange, cut them in thin slices, and beat them in a marble mortar to a pulp.
2. Take six eggs (leave out half of the whites), half a pound of butter, and the juice of one orange.
3. Mix them together, and sweeten it with fine powder sugar, then bake it with thin paste under it.

ORANGE PUDDING - 3

1. 4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of corn flour, sugar to taste.
2. Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar.
3. Boil the milk, and thicken it with the corn flour.
4. Let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot.
5. Pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set. Serve hot or cold.

Introduction

ORANGES

Oranges belong to the group of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Probably no citrus fruit is used so extensively as oranges. Because of their refreshing subacid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.

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[ Last Updated : Tuesday, 29 April 2008 ]