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English cookbook, 1799
Page 297
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To stew Oranges Mrs. Goldsmith Peel the Oranges as thin as possible and Cut the peel very fine and boil it in plenty of water to take out the bitterness and when tender Strain and put it in a good syrup, made of lump sugar and a little water, boil and scum till it becomes very clear then take away the under peel of the oranges with great care not to break them to let the juice out; dish them up and put the boiling syrup over them - Wafer Puddings Scald one gill of cream, pour it on two ounces of butter, stir it frequently until it is cold then beat the yolks of three eggs and the whole of one egg with a spoonful of Flour and two spoonfuls of pounded sugar, then add the butter and cream, bake it in saucers two spoonsful in each sauces ten minutes will bake them, turn them out of the saucers and send them up on a napkin - Cream bread Pudding - Take a 1/4 lb of Flour of rice strew it in a little
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To stew Oranges Mrs. Goldsmith Peel the Oranges as thin as possible and Cut the peel very fine and boil it in plenty of water to take out the bitterness and when tender Strain and put it in a good syrup, made of lump sugar and a little water, boil and scum till it becomes very clear then take away the under peel of the oranges with great care not to break them to let the juice out; dish them up and put the boiling syrup over them - Wafer Puddings Scald one gill of cream, pour it on two ounces of butter, stir it frequently until it is cold then beat the yolks of three eggs and the whole of one egg with a spoonful of Flour and two spoonfuls of pounded sugar, then add the butter and cream, bake it in saucers two spoonsful in each sauces ten minutes will bake them, turn them out of the saucers and send them up on a napkin - Cream bread Pudding - Take a 1/4 lb of Flour of rice strew it in a little
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