Iforthumberland Pudding.—To three eggs add their
weight in fiour, butter, and sugar ; beat the butter and
sugar together to a cream, then add the eggs, one at a time,
and beat for five minutes between each egg ; afterwards mix
in lightly the flour with two tablespoonfuls of brandy and
half a pint of sweet cream✪ Iforthumberland Pudding. Butter the inside of a mould,
dredge it wdth pounded sugar, and ornament with dried
cherries and angelica cut in the shape of leaves; pour
in the pudding, and tie a cloth over the top of the
mould ; put it into a pan with boiling water, taking care
that the water does not boil into the pudding. Boil it for
one hour, and serve with a custard or wine sauce.
Orange Cream. — Boil the rind of a Seville orange very
tender ; beat it fine in a mortar ; add to it a spoonful of
the best brandy, the juice of a Seville orange, four ounces
of loaf sugar, and the yolks of four eggs✪ Orange Cream. Beat all together
for ten minutes \ then, by degrees, pour in one pint of boiling
14
210
THE housewife's EEFEREE
cream ; beat it till ijb is cold ; put it into custard cups or
glasses ; set them in a deep dish or pan of boiling water to
stand till cold. If preferred in a mould, half an ounce of
isinglass dissolved in a very little water must be added with
the cream. This is excellent.
Orange Custards. — Take half the rind of a Seville orange,
boil it very tender, beat in a mortar ; add its juice and
the juice of two sweet oranges, a tablespoonful of brandy,
three ounces of loaf sugar, and the yolks of four eggs
well beaten. Beat all for ten minutes; then by degrees
pour in a pint of boiling-hot cream✪ Orange Custards. Serve in glass cups
when cold. If preferred solid in a mould, put half an
ounce of Nelson's gelatine to soak in a little milk for three
hours, and after pour the hot cream on to it before mixing
in the other things.
Orange Jelly or " Whip." — The juice of sixteen oranges,
and the rinds of eight. Boil one pound of sugar in half a
pint of water with the skin of eight oranges and a small
quantity of isinglass or gelatine✪ Orange Jelly or Whip for an hour ; strain this
into the juice of sixteen oranges, whiskiDg well all the time
until cool. Strain into moulds.
Orange Sponge. — One ounce of isinglass, one pint of water
six large oranges, two Tangerine oranges, seven ounces of
sugar✪ Orange Sponge. Dissolve the isinglass in one pint of water for two
hours ; then mix with it the juice of the large oranges and
that of the Tangerine and the finely powdered sugar. Whisk
well together until it becomes a sponge. Put into a mould.
Orange Tartlets. — Bub the rinds of six oranges on three-
quarters of a pound of sugar, then cut the oranges in two,
squeeze out the juice and clear them of the seeds ; then boil
in a little water till tender. Pound them in a mortar with
the sugar ; then add the juice and a quarter of a pound of
melted butter. When quite cold add the yolks of twelve
eggs and the whites of six✪ Orange Tartlets, beaten to a froth. Mix the
whole well together; then add a quarter of a pound of
ratafias in powder. Put in patty pans as for lemon patties.
This will make a very large quantity.
Oranges Bewitched. — Soak half an ounce of gelatine in a
teaspoonf ul of milk for half an hour ; then put it into a milk
SWEETS
211
✪ Oranges Bewitched
Page 146 · 7 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Northumberland Pudding.—To three eggs add their weight in fiour, butter, and sugar ; beat the butter and sugar together to a cream, then add the eggs, one at a time, and beat for five minutes between each egg ; afterwards mix in lightly the flour with two tablespoonfuls of brandy and half a pint of sweet cream. Butter the inside of a mould, dredge it with pounded sugar, and ornament with dried cherries and angelica cut in the shape of leaves; pour in the pudding, and tie a cloth over the top of the mould ; put it into a pan with boiling water, taking care that the water does not boil into the pudding. Boil it for one hour, and serve with a custard or wine sauce.
Orange Cream. — Boil the rind of a Seville orange very tender ; beat it fine in a mortar ; add to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat all together for ten minutes \ then, by degrees, pour in one pint of boiling
THE housewife's EEFEREE
cream ; beat it till it is cold ; put it into custard cups or glasses ; set them in a deep dish or pan of boiling water to stand till cold. If preferred in a mould, half an ounce of isinglass dissolved in a very little water must be added with the cream. This is excellent.
Orange Custards. — Take half the rind of a Seville orange, boil it very tender, beat in a mortar ; add its juice and the juice of two sweet oranges, a tablespoonful of brandy, three ounces of loaf sugar, and the yolks of four eggs well beaten. Beat all for ten minutes; then by degrees pour in a pint of boiling-hot cream. Serve in glass cups when cold. If preferred solid in a mould, put half an ounce of Nelson's gelatine to soak in a little milk for three hours, and after pour the hot cream on to it before mixing in the other things.
Orange Jelly or " Whip." — The juice of sixteen oranges, and the rinds of eight. Boil one pound of sugar in half a pint of water with the skin of eight oranges and a small quantity of isinglass or gelatine for an hour ; strain this into the juice of sixteen oranges, whisking well all the time until cool. Strain into moulds.
Orange Sponge. — One ounce of isinglass, one pint of water six large oranges, two Tangerine oranges, seven ounces of sugar. Dissolve the isinglass in one pint of water for two hours ; then mix with it the juice of the large oranges and that of the Tangerine and the finely powdered sugar. Whisk well together until it becomes a sponge. Put into a mould.
Orange Tartlets. — Bub the rinds of six oranges on threequarters of a pound of sugar, then cut the oranges in two, squeeze out the juice and clear them of the seeds ; then boil in a little water till tender. Pound them in a mortar with the sugar ; then add the juice and a quarter of a pound of melted butter. When quite cold add the yolks of twelve eggs and the whites of six, beaten to a froth. Mix the whole well together; then add a quarter of a pound of ratafias in powder. Put in patty pans as for lemon patties. This will make a very large quantity.
Oranges Bewitched. — Soak half an ounce of gelatine in a teaspoonf ul of milk for half an hour ; then put it into a milk
Records on this page
Iforthumberland PuddingOrange CreamOrange CustardsOrange Jelly or WhipOrange SpongeOrange TartletsOranges Bewitched