DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 47

To make Oringe Watter my Grandmother Warren's way-- Take 3 Gallons of Brandy and a hundred of oringe pealls and let them be 2 or 3 days or a week in Steep then Still them in ye Limbeck or cold still then put in one Gallon and half of water and when it is stilled Let it Stand 2 or 3 days till ye fire be out before you put the Sirrup to it--- And for ye Sirrup you must take 3 quarts of spring water 2 pound of double Refin'd sugar and boyle it up into a thin sirrup and put to your watter hott-- To Make an Oringe pudding Mrs. Woodward's way-- Boyle ye peels of 2 oringes till they be tender and ye bitterness gone then lay them in a Cloth a while and cut them and beat them in a Stone Mortar with half a pound of Loaf Sugar and half a pound of fresh butter and the yolks of 8 Eggs beat them altogether an hour and lay puff past. all over the dish then put the pudding into the oven a Little and take it out and sift double Refind sugar upon it then sett it in ye oven again an hour will bake it.  you may make this pudding without beating the Oringes only cutt it Small and Strew it at the bottom of the dish and put the same mixture upon it or you may do this mixture with a little oringe flower water and candied oringe and sittern.

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To make Oringe Watter my Grandmother Warren's way-- Take 3 Gallons of Brandy and a hundred of oringe pealls and let them be 2 or 3 days or a week in Steep then Still them in ye Limbeck or cold still then put in one Gallon and half of water and when it is stilled Let it Stand 2 or 3 days till ye fire be out before you put the Sirrup to it--- And for ye Sirrup you must take 3 quarts of spring water 2 pound of double Refin'd sugar and boyle it up into a thin sirrup and put to your watter hott-- To Make an Oringe pudding Mrs. Woodward's way-- Boyle ye peels of 2 oringes till they be tender and ye bitterness gone then lay them in a Cloth a while and cut them and beat them in a Stone Mortar with half a pound of Loaf Sugar and half a pound of fresh butter and the yolks of 8 Eggs beat them altogether an hour and lay puff past. all over the dish then put the pudding into the oven a Little and take it out and sift double Refind sugar upon it then sett it in ye oven again an hour will bake it. you may make this pudding without beating the Oringes only cutt it Small and Strew it at the bottom of the dish and put the same mixture upon it or you may do this mixture with a little oringe flower water and candied oringe and sittern.