Orange Recipes: Collection of Easy to Make Delicious Orange Recipes - Because of their refreshing subacid flavor, Oranges are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts. [NOOK Book]

Orange Recipes: Collection of Easy to Make Delicious Orange Recipes - Because of their refreshing subacid flavor, Oranges are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.

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Overview

SNEAK PEAK:

Orange Recipe List

Orange Puddings (10)
Orange Pie (3)
Orange Tarts
Orange Cream (3)
Orange Gelatin Cream
Orange Ale
Orange Brandy
Orange Wine (2)
Orange Shrub
Orange Chips (2)
Orange Marmalade (4)
Orange And Rhubarb Marmalade
Orange Pineapple Marmalade
Orange Cake (5)
Orange Short-cake
Gold Cake
Orange Jelly (4)
Orange Apple Banana Salad
Orange Rice
Orange Syrup (3)
Oranges In Syrup
Orange Dessert (3)
Orange Float (2)
Orange Custard (3)
Orange Sauce (3)
Orange Sauce (cold)
Orange Froth Sauce
Orange Pineapple Lemonade
Orangeade (2)
Orange Whey
Orange Candy
Orange Frosting
Orange Icing
Orange-water Ice (2)
Orange And Mixed Fruit Salad
Albuminized Orange
Orange Marmalade Pudding
Orange Mould (4)
Compote Of Oranges, Apples
Orange Tartlets
Orange Trifle
Orange Charlotte (2)
Orange Roley Poley
Florida Orange Jelly
Florida Orange Wine
Candied Oranges
Orange Drops
Ice Orangeade
Roman Punch
Orange Ice Cream
Orange Ice Cream from Condensed Milk
Orange Souffle
Orange Sherbet
Orange Fluff
Apple,Date And Orange Salad
California Salad
Orange Sponge Cake
Orange Egg Nog
Orange Sponge
Orange Bavarian Cream
Banana And Orange Salad
Orange Raisin Compote
Candied Lemon And Orange Peel
Orange Cordial

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.

ORANGE RECIPES

ORANGE PUDDING -1

Take three large seville oranges, the clearest kind you can get, grate off the out-rhine; 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; take three ounces of sweet almonds blanched, beat them with a spoonful or two of fair water to keep them from oiling, 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; lay a thin paste over your dish and bake it, but not in too hot an oven.


ORANGE PUDDING -2

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


ORANGE PUDDING -3

Take three or four seville oranges, the clearest skins you can get, pare them very thin, boil the peel in a pretty quantity of water, shift them two or three times in the boiling to take out the bitter taste; when it is boiled you must beat it very fine in a marble mortar; take ten eggs, (leave out six of the whites) three quarters of a pound of loaf sugar, beat it and put it to your eggs, beat them together for half an hour, put to them half a pound of melter butter, and the juice of two or three oranges, as they are of goodness, mix all together, and bake it with a thin paste over your dish.


ORANGE PUDDING -4

Take five or six seville oranges, grate them and make a hole in the top, take out all the meat, and boil the skin very tender, shifting them in the boiling to take off the bitter taste; take half a round of long bisket, slice and scald them with a little cream, beat six eggs and put to your bisket; take half a pound of currans, wash them clean, grate in half a nutmeg, put in a little salt and a glass of sack, beat all together, then put it into your orange skin, tie them tight in a
piece of fine cloth, every one separate; about three quarters of an hour will boil them: You must have a little white wine, butter and sugar for sauce.


ORANGE PUDDING -5

Take two Seville oranges, the largest and cleanest you can get, grate off the outer skin with a clean grater; take eight eggs, (leave out two of the whites) half a pound of loaf sugar, beat it very fine, put it to your eggs, and beat them for an hour, put to them half a pound of clarified butter, and four ounces of almonds blanched, and heat them with a little rose-water; put in the juice of the oranges, but mind you don't put in the pippens, and mix together; bake it with a thin paste over the bottom of the dish. It must be baked in a slow oven.


ORANGE PUDDING -6

Pare and slice six sweet Florida oranges, removing the seeds and all the white skin and fibers.

TO BE CONTINUED... Buy now and get all the Recipes!
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Product Details

  • BN ID: 2940013388307
  • Publisher: S.H.W.
  • Publication date: 9/17/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 416 KB

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