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Robert Godfrey receipts, 1665-1799
Page 132
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To make orange Loaves ------ Pare or Grate the Oranges as thin as you can, cut a Hole on the Top & cutt out with a penknife, all the meat & as much of the White as you can with't breaking the Skin, then boil them till Tender shifting the Water till all the Bitterness is gon off, when they are enough wipe them very dry & put them in a pan as will just hold them, then take in another pan a Quart of Water & a pound of Single refin'd Sugar, boil it till the Scum is all off, when it is clear but in the oranges, let them boil a little & let them lye a Day in the sirrup. To Stuff them take the Yolkes of Six Eggs beat very well with a Quarter of a pound of Loaf Sugar sifted, halfe a canded Orange peel graited One Maple Bisket grated halfe a pound of fresh Butter melted keep it stirring till it is cold then put all these together & fill your Oranges with it then put on the Tops you cutt off & bake them in an Oven as hot as for Tarts, make the Sause of the juice of Orange Buter & Sugar, Cutt them Hot........
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To make orange Loaves ------ Pare or Grate the Oranges as thin as you can, cut a Hole on the Top & cutt out with a penknife, all the meat & as much of the White as you can with't breaking the Skin, then boil them till Tender shifting the Water till all the Bitterness is gon off, when they are enough wipe them very dry & put them in a pan as will just hold them, then take in another pan a Quart of Water & a pound of Single refin'd Sugar, boil it till the Scum is all off, when it is clear but in the oranges, let them boil a little & let them lye a Day in the sirrup. To Stuff them take the Yolkes of Six Eggs beat very well with a Quarter of a pound of Loaf Sugar sifted, halfe a canded Orange peel graited One Maple Bisket grated halfe a pound of fresh Butter melted keep it stirring till it is cold then put all these together & fill your Oranges with it then put on the Tops you cutt off & bake them in an Oven as hot as for Tarts, make the Sause of the juice of Orange Buter & Sugar, Cutt them Hot........
[[original is already in English; spellings have been modernised, some minor changes to modernise the language To make orange Loaves ------ Pare or grate the oranges as thin as you can, cut a hole on the top & cut out with a penknife [retaining the removed lid for later], [cut out] all the meat & as much of the white as you can without breaking the skin, then boil them till tender shifting [[meaning not fully clear]] the Water till all the bitterness is gone. when they are enough [[ready]] wipe them very dry & put them in a pan just large enough, then into another pan place a quart of water & a pound of single refined [[brown??]] sugar, boil it until the scum has all come off, when the liquid around the oranges is clear, let them boil a little & let them rest a day in the syrup. To stuff them take the yolks of six eggs, beat them very well with a quarter of a pound of sifted white sugar, half a candied orange peel grated, one maple [cookie?] grated half a pound of fresh butter melted, keep stirring it until it is cold then mix all these together & fill your oranges with the mixture then put on the tops you cut off & bake them in an oven as hot as for [baking] tarts. Make the sauce from the juice of orange butter & sugar. Cut them [while] hot........
Szathmary Culinary Manuscripts and Cookbooks
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