Orange Pastilles

Pastilles a l’Orange

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Strained Juice of 2 Oranges
  • ½ Ounce of Orange Sugar
  • Ounces of Coarse Sugar


To make the orange sugar, rub the rind of the Oranges on the sugar, and dry. Then proceed to add the water and three and a quarter ounces of sugar and flavoring. As soon as it begins to dissolve in the pan, take a small wooden spoon and stir it for a few minutes. Then remove it from the fire, stirring continuously, and drop the Pastilles upon a sheet of paper, cutting them off in drops about the size of a pea with a curved piece of wire or a hairpin. When they are quite dry, turn the paper upside down, brush the reverse side with a paste brush slightly moistened with water, and shake off the Pastilles with the point of a knife upon a dry sieve. Then move the sieve to and fro over a very slow fire, so that all moisture may be removed from the drops, and keep them in well-bottled jars.

The above recipe will serve as a guide for all Fruit and Liquor or Essence Pastilles.