Title: A Florentine of Oranges and Apples - England, 1747
Categories: Dessert Fruit English
Yield: 4 Servings

1	c	(1/2 to 3/4 lb) marmalade
2	tb	To 4 tb orange juice
2		Oranges; sliced
4		Apples; cored, peeled and quartered
4	tb	Sugar
1/2	lb	Puff pastry

Prepare as below and bake at 350 F (Mark 4).

From the original:

: Lay a puff paste all over the dish, spread marmalade over the bottom. Boil pippins (apples), pared, quartered and cored, in a little water and sugar, and slice two of the oranges and mix with the pippins in the dish; sprinkle with orange juice. Bake it in a slow oven for 30-40 minutes, with a crust as above; or just bake the crust and lay in the ingredients. _The Art of Cookery Made Plain and Easy_, Hannah Glass, 1747, Reprinted in _Seven Centuries of English Cooking_; Maxime de la Falaise. Grove Press, 1973. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-18-97 (21:25) Occ Bbs (51) Cooking

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