Title: Buttered Oranges - England, 1738
Categories: Dessert Fruit English
Yield: 3 Servings

4		Egg yolks plus two whites
1/2	c	(2 oz) sugar
1 1/2	c	(3/4 pint) orange juice
2	tb	Rosewater
2	tb	(1 oz) butter

: Beat the eggs and sugar together. Beat in the orange juice and rosewater. Cook in the top of a double saucepan until the mixture starts to thicken. Add the butter, in small pieces, and cook gently until it is thick enough to coat a silver spoon. Pour into a custard bowl and chill.

From the original:

: Take eight eggs, and the Whites of four; beat them well together, then squeeze into them the Juice of seven good Oranges, and three or four Spoonfuls of Rose-Water, and let them run through a hair sieve into a silver Bason; put to it half a Pound of Sugar beat, then set it over a gentle Fire, and when it begins to thicken put in a bit of Butter, about the bigness of a large nutmeg, and when it is somewhat thicker pour it into a broad, flat China dish, and eat it cold. It will not keep very well above two Days, but is very wholesome and pleasant to the taste. _The Housekeeper's Pocket Book_, 1738. Reprinted and updated in _Seven Centuries of English Cooking_, Maxime de la Falaise, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-19-97 (21:14) The Once And Future Legend (1) Cooking

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