A unique vintage quick bread recipe that utilizes candied orange peels. The rinds are boiled until tender, candied in a sugar syrup, and then incorporated into a simple milk and egg batter.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| Rinds of 3 | Oranges |
| To Cover | Water |
| Pinch | Salt |
| 1/4 C | Water |
| 1 C | Sugar |
| 2 C | Flour |
| 3 tsp | Baking Powder (B. Powd.) |
| 1 | Egg |
| 1 C (or less) | Milk |
Instructions
- Grind rinds of 3 oranges.
- Cover with water, add pinch of salt - boil 20-30 m. (until tender).
- Drain very dry.
- Add 1/4 C. water - 1 C. sugar & boil until quite thick.
- Let cool & add 2 C. flour, 3 tsp B. Powd - 1 egg & 1 C. or less milk.
- Bake.
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