Oranges My Favorite Fruit
Oranges are my favorite fruit, you could say they are a bit of an obsession of mine. I think the whole love affair started when I visited Seville in Spain as a child. I must admit that I have not tasted oranges like them since.
I have been thinking about starting a blog for some time now, but I did not know what to talk about. That all changed the other day when I purchased an ebook on ‘Orange Recipes’, not a great ebook but then again it was only $7. As this book said I could do what I like with it, including publishing it, I decide to share the recipes with you.
So here we go…
ORANGE PUDDING RECIPE - ONE (Part 1)
This recipe needs 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 RECIPE - TWO (Part 1)
For this recipe 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 RECIPE - THREE (Part 1)
This recipe requires 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 melted 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 RECIPE - FOUR (Part 1)
For the following recipe you need 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 biscuit, slice and scald them with a little cream, beat six eggs and put to your biscuit; take half a pound of currants, 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. This is a recipe I think you will enjoy.
There you go, the first parts of four recipes from the book, let me know what you think.
See you again next time.
Emma
