Orange Cakes
From the treasured pages of Cookbook
Unknown Author
Orange Cakes
"Save the juice of your Oranges, then boil the peels in 4 or 5 several waters, then stamp the pill very small in a stone morter, then take as many apples as you have Oranges, pare them & seeth them in water till they be very tender then beat them with your Oranges, set them on a Chafing dish of coals, and put to it the juice of all your Oranges, then boil that till it be thick and in the mean time prepare your candy, a pound of sugar to six oranges, then take it off the fire, put it into your candie, stir it well together, then put in things to dry, it will be candyed on one side in a week."
Note on the Original Text
The technical language of the recipe is concise, with assumptions of the reader’s kitchen knowledge. Ingredients are not always listed at the start; quantities are approximated by count rather than weight. Words like 'seeth' (to boil) and 'stamp' (to crush) reflect the period's spelling and terminology. The directions prioritize process over precise measurement, trusting the cook to interpret textures and consistency.
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the early 18th century, around 1706, found in the manuscript labeled 'W.a.111.' Such 'cakes' were not baked goods but rather fruit preserves shaped into confections or candies—a luxurious treat at a time when sugar was prized and citrus fruit a rare delight. Recipes like this would have appeared in well-to-do households, where preserving fruit was both necessity and art.
The original recipe would have required a stone mortar and pestle to crush the boiled orange peel, a chafing dish set over glowing coals for gentle heat control, basic kitchen knives for peeling, and fine sieves or cloths for straining juices. For drying the cakes, shallow trays or plates would be used, left in cool, airy rooms to allow slow evaporation and candying.
Prep Time
45 mins
Cook Time
40 mins
Servings
12
Ingredients
- 6 large oranges (approx. 2.6 lb)
- 6 medium apples (approx. 2 lb, variety suitable for cooking such as Bramley or Granny Smith)
- 1 lb granulated sugar
- Water (for boiling and syrup)
- Optional: parchment paper for drying
Instructions
- Begin by juicing 6 large oranges (about 2.6 pounds), reserving the juice.
- Boil the orange peels in fresh water, changing the water 4-5 times to temper bitterness.
- After draining, finely crush the softened peels in a sturdy morter.
- Meanwhile, peel and core 6 medium apples (about 2 pounds), simmer them in water until they become very tender, then mash them until smooth.
- Combine the crushed orange peels and mashed apples.
- Gently heat this mixture over a low flame, adding the reserved orange juice.
- Cook, stirring frequenly, until it becomes thick and jammy.
- Separately, prepare a sugar syrup by dissolving 1 pound granulated sugar (about 450 g) in a little water over gentle heat.
- When the orange-apple mixture is thick, remove it from the heat, mix in the hot syrup, and stir thoroughly.
- Spread the mixture onto parchment-lined trays in small cake shapes, allowing it to dry in a cool, airy place.
- After a week, the cakes should be candied on one side and ready to enjoy.
Estimated Calories
120 per serving
Cooking Estimates
You will spend about 45 minutes preparing the fruit, boiling the orange peels, and making the syrup. Cooking and simmering will take about 40 minutes. Each serving contains approximately 120 calories, and this recipe makes 12 small fruit cakes.
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