ORANGE PASTE (1850).
This is most useful for puddings, sauce, ftc: Take some oranges, weigh, allow lib. fugar to each pound fruit. Put oranges in clear water for three days, changing the water each day. Then boil gently till tender to pierco with piece of straw. Take out pulp, remove any pips, put pulp into a mortar, and with a silver spoon scrape off carefully the inner white pulp, which is of 110 use. Put rinds into the mortar and greater part of the sugar, beat all together until a smooth _ paste. Press into small jars and cover with remainder of sugar, which must have been beaten to fine powder. Tie down as usual and store on dry, cool shelf. Will keep any length of time, and is excellent in cakes and biscuits.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20538, 12 April 1930, Page 7 (Supplement)
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133ORANGE PASTE (1850). New Zealand Herald, Volume LXVII, Issue 20538, 12 April 1930, Page 7 (Supplement)
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