The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations.
Pare ten sweet oranges & squeeze the juice from them. To one pint add the juice of one lemon & pour the whole on three quarters of a pound of loaf sugar—freeze as you would cream & then mould it.
|Top: (left to Right) Lemons, Lime Juice, Limes|
- The c. 1790 Hampton National Historic Site in Towson, Maryland has an orangery on its premises where special programming is often held.
- Dumbarton Oaks in Washington, DC has an orangery dated to 1810.
- Wye House in Easton, Maryland where Frederick Douglass was enslaved, has an orangery (also known as Green House).
Orange Ice: Modern Recipe Adaptation
- 2 Cups Freshly Sqeezed Orange Juice
- Juice of 1 Lemon
- 1 1/2 Cups Granulated Sugar
- Freeze the bowl of a 2 pint capacity electric ice cream maker.
- In a large plastic storage bowl with a lid, place the orange juice, lemon juice, and sugar. Whisk together.
- Cover and refrigerate for several hours.
- When the ice cream maker bowl is sufficiently frozen, whisk the orange juice mixture again and the add it to the frozen ice cream maker bowl following the ice cram maker manufacturer's instructions.
- Place the orange ice in a decorative mould or place in a plastic covered container and freeze for several hours to set and become firm.
- To remove from the mould, gently float the mould in a tub of hot water for just a few seconds. Then, invert onto a plate.