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1800s Cooking Tips and Recipes

Orange Pie Grate the rind of one and use the juice of two large oranges, beat the yolks of four eggs very light into two tablespoonfuls of butter and one heaping cupful of sugar, and put to the juice; add a little nutmeg. Beat all well together. Cover the pie-dish with a thick paste, and pour this mixture into it, and bake in a quick oven; when done so it is like a finely-baked custard; add to the whites of the four eggs two tablespoonfuls of white sugar and one of orange juice. Cover this over the pie, and set back into the oven till a light brown.

The Willimantic Chronicle, Willimantic, Connecticut, October 19, 1881


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