To make Orange-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 054

Herkunftsbezeichnung(en): Sevilla Orangen (Pomeranzen)


Rasp the Oranges, and you may make the Outside for Knots; then cut the Oranges, and pick out all the Meat, and all the Stones from the Meat; boil the white Rinds very tender, drain them well, and beat them fine; to a Pint and half of the Meat put a Pound of the beaten Rind; mix it well, make it scalding hot; then put in three Pound of fine Sugar sifted thro’ an Hair Sieve; stir it well in, and scald it ’till the Sugar is well melted; then put in the Juice of three large Lemmons: Put the Paste in flat Earthen Pans, or deep Plates; set it in the Stove ’till it is candy’d; then drop it on Glasses: Let what is too thin to drop stand ’till ’tis candy’d again: Once turning will dry it. Sevil Oranges make the best.





Hauptzutaten: , ,


Marlene Ernst

Marlene Ernst (Transkription): "To make Orange-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 054,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.