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Orange Sauce

A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.

A historical recipe

Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Substitutes for Flesh Foods, by Edwin Giles Fulton. Digitised by Project Gutenberg, eBook #43879 (https://www.gutenberg.org/ebooks/43879). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. Oranges, 2.
  2. Eggs, 2.
  3. Butter to suit.
  4. Sugar, 1 cup.
  5. Lemon juice, ¼ cup.
  6. Put the juice of the oranges and the grated rind of one with the sugar into a saucepan.
  7. Set on the range and stir till the sugar is melted or dissolved, then strain through a fine sieve to remove the rind.
  8. Add the beaten eggs, lemon juice, and butter.
  9. Before serving, set in double boiler and stir for a few minutes to melt the butter and thoroughly mix the eggs.
  10. Serve hot or cold.
  11. Sugar, 2 cups.
  12. Eggs, 2.
  13. Lemons, 2.
  14. Boiling water, 1½ cups.
  15. Add the grated rind and juice of the lemons to the sugar, beat the eggs until light, and add to the sugar, and stir well.
  16. Just before serving, add the boiling water and set on the stove, but do not boil.
  17. For a richer sauce add one-third of a cup of butter.
  18. Water, 2 cups.
  19. Corn starch, 3 tablespoonfuls.
  20. Butter, 1 tablespoonful.
  21. Sugar, 1 cup.
  22. Lemon, grated rind and juice, 1.
  23. Boil the sugar in the water for five minutes, then stir in the corn starch previously mixed with a little cold water.
  24. Stir over the fire ten minutes, then add the grated rind and juice of the lemon and the butter.
  25. When the butter is melted, the sauce is ready for use.