Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
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
- 2 eggs
- 12 oranges
Directions
1564. INGREDIENTS.--Oranges; to every lb. of pounded loaf sugar allow the whites of 2 eggs.
_Mode_.--Whisk the whites of the eggs well, stir in the sugar, and beat this mixture for 1/4 hour. Skin the oranges, remove as much of the white pith as possible without injuring the pulp of the fruit; pass a thread through the centre of each orange, dip them into the sugar, and tie them to a stick. Place this stick across the oven, and let the oranges remain until dry, when they will have the appearance of balls of ice. They make a pretty dessert or supper dish. Care must be taken not to have the oven too fierce, or the oranges would scorch and acquire a brown colour, which would entirely spoil their appearance.
_Time_.--From 1/2 to 1 hour to dry in a moderate oven.
_Average cost_, 1-1/2d. each.
_Sufficient_.--1/2 lb. of sugar to ice 12 oranges.
_Seasonable_ from November to May.
THE FIRST ORANGE-TREE IN FRANCE.--The first Orange-tree cultivated in the centre of France was to be seen a few years ago at Fontainebleau. It was called _Le Connétable_ (the Constable), because it had belonged to the Connétable de Bourbon, and had been confiscated, together with all property belonging to that prince, after his revolt against his sovereign.