Did you ever eat an orange with a spoon? I never did until I prepared this post and needed a photo to illustrate it.
Here are several suggestions for preparing oranges in a hundred-year-old cookbook:
Ways of Preparing Oranges for Serving
- Wipe orange and cut in halves crosswise. Place one-half on a fruit plate, having an orange spoon or teaspoon on plate at the right of fruit.
- Peel an orange and remove as much of the white portion as possible. Remove pulp by sections, which may be accomplished by using a sharp knife and cutting pulp from tough portion first on one side of section, then on the other. Should there be any white portion of skin remaining on pulp it should be cut off. Arrange sections on glass dish or fruit plate. If the orange is a seeded one, remove seeds.
- Remove peel from an orange in such a way that there remains a one-half inch band of peel equal distance from stem and blossom end. Cut band, separate sections, and arrange around a mound of sugar.
The Boston Cooking-School Cook Book (1921 Edition)
Is it just me, or are the second and third descriptions not very clearly written?
For the second one – Is the author just providing a very detailed description of how to separate an orange into sections? . . . or is the author telling the reader to remove the outer membrane from each section?
And, for the third one – Why is a one-half inch band of peel left around the middle of the orange, only to then cut the band?