Open tart of 'Orangeadoes' - sugared peel-on oranges.
Known at least since the Household Accounts of Sir E. Coke of 1596; "On Oringadowe pye and on apple tarte." (OED), and from references in many cookbooks up to the late 18th Century including 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747) and 'The Cook's and Confectioners Dictionary by John Nott (Nott 1723)
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make an orangeado pye.
MAKE a good crust, lay it over your dish, take two oranges, boil them with two lemons till tender, in four or five quarts of water. In the last water, which there must be about a pint of, add a pound of loaf sugar, boil it, take them out and slice them into your pye; then pare twelve pippins, core them and give them one boil in the syrup ; lay them all over the orange and lemon, pour in the syrup, and pour on them some orangeado syrup. Cover your pye, and bake it in a slow oven half an hour.
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