Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sweet Orange | 1 medium (131g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one dozen sweet oranges
- salt
- pepper
Directions
Mrs. E. J. Starr.
Take salt herring, soak over night, roll in flour and butter, and place in a dripping pan with a very little water over them ; season with pepper.
176 THE BUCKEYE COOK BOOK.
Nothing is more tempting as a breakfast relish than fresh oranges, no dinner dessert is complete without its course of ripe fruits which are much more wholesome when eaten as a part of the regular meal, and no good housekeeper ever thinks of serving tea without peaches, pears, oranges, grapes, berries or other seasonable fruits, prepared so as best to bring out their luscious flavors. Fruit should be carefully- selected. Havana and Florida oranges are the best, but do not keep well, and on the whole, the Messina are preferable. A rough yellow skin covers the sweetest oranges, the smooth being more juicy and acid ; a greenish tinge indicates that they were picked unripe. The Messina lemons "November cut," are the best and come into market in the spring. Free- stone peaches with yellow meat are handsomest, but not always the sweetest. California pears take the lead for flavor, the Bartlett being the best. The best winter pear is the " Winter Nellis." The "Pound" pear is the largest, and is good cnly for cooking. Fine grained pears are best for eating. A pyramid of grapes made up of Malagas, Delawares and Concords makes a delicious dessert. The Malaga is the best
FRUIT. 177
foreign grape, and comes packed in cork dust, which is a non-conducter of heat and absorbs the moisture, and so is always in good condition. Of native grapes, the Delaware keeps best. In pine-apples the "Straw- berry " is best, while the " Sugar Loaf" ranks next, but they are so perishable that to keep even for a few days they must be cooked. Buy cocoanut cautiously in summer, heat being likely to sour the milk. The " Princess " almonds are the best variety to buy in the shell; of the shelled the "Jordan" is the finest though the " Sicily " is good. For cake or confec- tionery, the shelled are less expensive. In melons every section has its favorite varieties, any of which make a wholesome and luscious dessert dish ; they should be laid on ice for several hours before serving. Sliced fruits or berries are more attractive and palatable sprinkled with pounded ice just before sending to the table.
AMBROSIA. J. H. S. Take one dozen sweet oranges, peel and slice cross- wise, grate a fresh cocoanut; place in fruit dish a layer of oranges, then a layer of cocoanut, strewing plentifully with pulverized sugar ; repeat until all are used, having cocoanut and sugar last ; serve immedi- ately.