{"product_id":"2940014101110","title":"Orange Recipes","description":"65 Orange Recipes - 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. \u003cbr\u003e\u003cbr\u003eProbably no citrus fruit is used so extensively as oranges. Because of their refreshing sub acid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eORANGE PUDDING -1\u003cbr\u003eTake three large Seville oranges, the clearest kind you can get, grate off the out-rhine; take eight eggs,\u003cbr\u003e(leave out six of the whites) half a pound of double refined sugar, beat and put it to your eggs, then beat\u003cbr\u003ethem both together for half an hour; take three ounces of sweet almonds blanched, beat them with a\u003cbr\u003espoonful or two of fair water to keep them from oiling, half a pound of butter, melt it without water, and the\u003cbr\u003ejuice of two oranges, then put in the rasping of oranges, and mix all together; lay a thin paste over your dish\u003cbr\u003eand bake it, but not in too hot an oven.\u003cbr\u003eORANGE PUDDING -2\u003cbr\u003eTake half a pound of candid orange, cut them in thin slices, and beat them in a marble mortar to a pulp;\u003cbr\u003etake six eggs, (leave out half of the whites) half a pound of butter, and the juice of one orange; mix them\u003cbr\u003etogether, and sweeten it with fine powder sugar, then bake it with thin paste under it.\u003cbr\u003eORANGE PUDDING -3\u003cbr\u003eTake three or four Seville oranges, the clearest skins you can get, pare them very thin, boil the peel in a\u003cbr\u003epretty quantity of water, shift them two or three times in the boiling to take out the bitter taste; when it is\u003cbr\u003eboiled you must beat it very fine in a marble mortar; take ten eggs, (leave out six of the whites) three\u003cbr\u003equarters of a pound of loaf sugar, beat it and put it to your eggs, beat them together for half an hour, put to\u003cbr\u003ethem half a pound of melted butter, and the juice of two or three oranges, as they are of goodness, mix all\u003cbr\u003etogether, and bake it with a thin paste over your dish.\u003cbr\u003eORANGE PUDDING -4\u003cbr\u003eTake five or six Seville oranges, grate them and make a hole in the top, take out all the meat, and boil the\u003cbr\u003eskin very tender, shifting them in the boiling to take off the bitter taste; take half a round of long bisket,\u003cbr\u003eslice and scald them with a little cream, beat six eggs and put to your bisket; take half a pound of currants,\u003cbr\u003ewash them clean, grate in half a nutmeg, put in a little salt and a glass of sack, beat all together, then put it\u003cbr\u003einto your orange skin, tie them tight in a piece of fine cloth, every one separate; about three quarters of an\u003cbr\u003ehour will boil them: You must have a little white wine, butter and sugar for sauce.\u003cbr\u003eDelicious Orange Recipes\u003cbr\u003e- 5 -\u003cbr\u003eORANGE PUDDING -5\u003cbr\u003eTake two Seville oranges, the largest and cleanest you can get, grate off the outer skin with a clean grater;\u003cbr\u003etake eight eggs, (leave out two of the whites) half a pound of loaf sugar, beat it very fine, put it to your\u003cbr\u003eeggs, and beat them for an hour, put to them half a pound of clarified butter, and four ounces of almonds\u003cbr\u003eblanched, and heat them with a little rose-water; put in the juice of the oranges, but mind you don't put in\u003cbr\u003ethe pippins, and mix together; bake it with a thin paste over the bottom of the dish. It must be baked in a\u003cbr\u003eslow oven.\u003cbr\u003eORANGE PUDDING -6\u003cbr\u003ePare and slice six sweet Florida oranges, removing the seeds and all the white skin and fibers. Place in the\u003cbr\u003ebottom of a glass dish. Make a custard by stirring two table spoonfuls of cornstarch braided with a little\u003cbr\u003emilk into a pint of boiling milk, and when thickened, adding gradually, stirring constantly meanwhile, one\u003cbr\u003eegg and the yolk of a second egg well beaten with one fourth cup of sugar. When partially cool, pour over\u003cbr\u003ethe oranges. Whip the white of the second egg to a stiff froth with one fourth cup of sugar which has been\u003cbr\u003eflavored by rubbing over some orange peel, and meringue the top of the pudding. Fresh strawberries,\u003cbr\u003eraspberries, or peaches may be substituted for oranges in making this dessert, if preferred.\u003cbr\u003eORANGE PUDDING -7\u003cbr\u003eTake two large Seville oranges, and grate off the rind, as far as they are yellow; then put your oranges in\u003cbr\u003efair water, and let them boil till they are tender; shift the water three or four times to take out the bitterness;\u003cbr\u003ewhen they are tender, cut them open, and take away the seeds and strings, and beat the other part in a\u003cbr\u003emortar, with half a pound of sugar, till it's a paste; then put in the yolks of six eggs, three or four spoonfuls\u003cbr\u003eof thick cream, half a Naples-biscuit grated; mix these together, and melt a pound of very good fresh butter,\u003cbr\u003eand stir it well in; when it's cold, put a bit of fine puff-paste about the brim and bottom of your dish, and\u003cbr\u003eput it in and bake it about three quarters of an hour.\u003cbr\u003eORANGE PUDDING -8\u003cbr\u003eTake the outside rind of three Seville oranges, boil them in several waters till they...","brand":"99 \u0026cent; store, save a lot more","offers":[{"title":"Default Title","offer_id":47079872626928,"sku":"2940014101110","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014101110_p0.jpg?v=1763600732","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014101110","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}