Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Orange Filling
1media/Capture5_thumb.PNG2022-03-08T01:45:02-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:05:34-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture5.PNGmedia/Orange curd example.jpgmedia/Orange curd example.jpg2022-02-03T02:21:14-08:00Orange Curd15U.295, Special Collections, UCC Library.plain11284222022-03-11T07:05:02-08:00Ingredients 1 dessertspoon custard powder 1 Orange 1 oz Margarine 1 tablespoon of golden syrup or treacle. 1/2 pint cold milk
Method 1 ounce of custard powder with a little of the cold milk. Put the remainder on to boil, then stir in the mixed custard powder and boil till it tasted cooked. Mix in the orange juice (strained), thinly grated rind, the margarine, and the syrup. Stirring each well, and it is all ready for more as a filling for tarts.
