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72
How to make Oring Cakes
Take 4 of the best colerd [coloured] Sevill [Seville] oringes
paire [pare] them very thin, Let noe white be on the
paireing, put them in to water & boyle [boil] them
very tender shifting them 3 times, when thay
are tender take them out of the water and dry
them in a cloth, beat them in a Morter very fine
Take the oringes and squeas [squeeze] out all the Juice &
meat picking out all the seeds. Take a ^lb [pound] of
Loafe Sugar, boyle it to a Cande height, then
take it of the fire, put in the Pills [peels] & Juice and
meat in, set it on the fire, stur it well Let it
heat but not boyle, then take it of the fire
and put it in to sausers or plaits [plates], when it
[andes you may put it in Lumps on clean
plaits, turn them every day and keep them
in a stove till they are dry.
Sis Thomas
1702
{Som Juice of Lemon
does well with the
oring meate}