65 Orange Recipes PLR Ebook

Table of Contents

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
Albumenized 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 Soufflé
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

Sample Content Preview

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 sub acid 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 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.

Other Details

– 1 Ebook (DOC), 25 Pages
– 3 Ecovers (JPG)
– Year Released/Circulated: 2008
– File Size: 377 KB

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