Regency Dish: Fine Cakes of Orange

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To make fine Cakes of Oranges Pare a dozen of large oranges and when you have cut the insides into thin slices grate down two of the rinds and mix them with the juice boil them in fpring water till they are soft and then let the water be squeezed from them and the whole beaten in a morter till it is like paste then let it be squeezed through a hair sieve and set to cool until you have boiled eight large pippins to a pafte squeeze the water from them and mix all together and put to them three pounds of loaf sugar then let the whole boil together keep stirring it over a flow fire and when the whole is properly mixed and the sugar melted take a spoon and pour it into tin moulds which must be put into a stove until they are dry when they must be put in boxes

This recipe appeared in The Ladies Best Companion; Or, a Golden Treasure for the Fair Sex (1800).

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