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Compdte of Fruit a la Gdnevoise

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. a pound of sugar
  2. a tin and let them dry
  3. Cut
  4. Cream
  5. two gills of water
  6. Dip
  7. Whipped cream
  8. a slice from
  9. Tartar
  10. Must
  11. Oranges
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take any kind of plain cake, cut off a slice from the bottom and put it on the dish it is to be served in.
  2. If the cake is round, cut it to a hexagonal shape ;
  3. if square, into an octagonal one.
  4. Then cut it into slices, stamping out the centres as uniformly as possible.
  5. This can be covered with a different coloured puree of jam and then covered with icing, each slice piled on the top of another, the last one having coloured icing on the top.
  6. Fill the cavity with a compote of fruit, and on the top place a layer of iced fruit ;
  7. round the first or lower circle a few iced fruits should be arranged round.
  8. Coquembouche d'Oranges Take eight oranges, peel them and divide pulp into quarters, carefully scrape off a/l the white pith ;
  9. place the quarters evenly on a tin and let them dry in the kitchen for three or four hours.
  10. Take a pound of sugar, place it in a sugar-boiler with two gills of water ;
  11. when nearly dissolved, place it on the fire, adding a tiny pinch of cream of tartar.
  12. Boil it to casse, then take the pan off the fire and plunge the bottom into cold water to stop the boiling.
  13. Take up the oranges at one end and dip them into the sugar, then drain them and arrange the quarters singly on a pastry rack ;
  14. they must not touch each other.
  15. The sugar having cooled, take the quarters up and dip them with the side kept intact into the casse sugar again.
  16. Have ready either a round of marchepain, nougat, or cake, about half an inch thick, and arrange the quarters of orange on according to Plate XIX., dipping them into the casse sugar and white of ^^^ so that they may adhere ;
  17. one row should be done at a time and allowed to set, then begin another row, &c.
  18. Fill the centre with whipped cream flavoured with orange.
  19. Ornament with glace cherries and preserved violets to taste.
  20. Spin some sugar and ornament as in Plate.
  21. Spun sugar can be put instead of the flag, spun in the shape of a ship, harp, or any ornament.
  22. Keep it in a dry place till required.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Colander