Skip to content

Orange Marmalade Sandwiches

A historical recipe from Sandwiches, by S. T. Rorer (1894).

No ratings yet

A historical recipe

Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

  1. a dash of lemon juice
  2. one-half pound of seeded raisins through
  3. a half tumbler of quince jelly

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% 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

    Nutrients per 100 g of “Lemon juice, raw”, 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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • 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. These sandwiches may be made precisely the same as fig sandwiches, substituting the orange marmalade for the figs.
  2. Bake a sponge cake in a square loaf;
  3. cut it into slices a quarter of an inch thick;
  4. cut the slices into rounds with a small biscuit cutter.
  5. With another small cutter take out the center leaving the ring;
  6. put this ring on top of a solid round making sort of a patty as it were;
  7. fill the spaces with a mixture of chopped candied fruit that has been soaked in orange juice over night;
  8. cover the top with the meringue made from white of egg and sugar;
  9. put them in the oven to brown, dish neatly and they are ready to use.
  10. These cannot stand over an hour as the fruit will soften the cake.
  11. These sandwiches are exceedingly nice to serve for afternoon teas.
  12. They must be used soon after they are made.
  13. They will, however, if wrapped in a damp napkin, keep for an hour, but as fruit is soft the bread is liable to become moist, which spoils the sandwich.
  14. Butter the bread and put between layers of sliced strawberries, dusted with powdered sugar;
  15. or raspberries, or large blackberries cut into halves;
  16. or peaches, finely chopped;
  17. or apple seasoned with a little salt, pepper, olive oil and lemon juice;
  18. or sliced bananas with a dash of lemon juice, are all nice.
  19. Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground.
  20. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread.
  21. These sandwiches are very nice in place of cake for afternoon teas or evening companies.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.