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Five Orange Recipes from Yesteryear

It’s not clear who she was, but Nellie Aldridge wrote a cookbook about oranges and named it after herself. "Nellie Aldridge’s National Orange Show Cookbook" was published in 1928 in conjunction with the San Bernardino, California, festival in honor of the fruit.
Nellie Aldridge’s National Orange Show Cookbook
(San Bernardino, 1928)

At the time, orange orchards filled the countryside around the town, now a sizable city, 50 miles east of Los Angeles. Some citrus groves remain – and along with them a culinary tradition that Aldridge asserted, with a bit of wishful thinking, was eternal.

"One of the delights of housekeeping which can never be entirely relinquised to commercialism," Aldridge wrote, "is the making of extra-good preserves and conserves."

Sunny Southern
Preserved Oranges

Peel good-sized oranges, cut in inch slices and cover with cold water, allowing pint to each orange. Let stand 24 hours. Cook until tender. Add pint of sugar and the juice of 1 lemon for each orange. Cook until transparent. Place in jars, cover with syrup and seal.

Creole Oranges

2 cupfuls of sugar
cupful water
1 tbs lemon juice
6 oranges

Boil the sugar and water together for 5 minutes and add the lemon juice. Peel the oranges, slice. Cook a few slices at a time in the syrup about minutes. Place on a flat dish, pour the remaining syrup over the fruit, and chill on ice. Creole oranges may be served with whipped cream

Orange Syrup

1 cup sugar
1 cup boiling water
1 tbs lemon juice
cup orange juice
grated rind of 1 orange

Boil sugar and water 5 minutes. Add the fruit juice and grated rind and continue boiling until the right consistency to pour.

 Orange Sauce for Duck

juice of 1 orange
juice of 1 lemon
granted rind of 1 orange
grated rind of 1 lemon
1-3 cups corn syrup or sugar
1 tbs grated horseradish
2 tbs currant jelly

Strain orange and lemon juice, add the grated orange and lemon rinds, sugar, fresh horseradish, finely grated and currant jelly. Beat thoroughly. Bring to boiling point and serve.

Bacon and Oranges

Try this some morning for breakfast. Take twelve strips of bacon, twelve slices of oranges, three teaspoons sugar and a little cornmeal. Fry bacon until crisp and remove to hot platter. Slice oranges, sprinkle lightly with sugar, dip in cornmeal and fry quickly in hot bacon fat. Arrange on platter around bacon and serve immediately.


Copyright 2005 Seasonal Chef