Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

book version

Orange Tea

陳子羮

illo - orange tea

  • 3 sweet oranges
  • ½ c. sugar
  • 2 tbsp. cornstarch
  • c. water
Preparation

Peel the oranges and remove all the membrane; chop up the pulp. Mix the sugar, cornstarch, and water to a boil; add the pulp and simmer a few minutes. Serve warm.


At the start of the desserts chapter, the Sisters say that while they’ve found that Americans like Chinese food, they’re not so fond of the Sino-sweets, so they’ve included mostly Western desserts that complement the cuisine. Given that, desserts are a strangely large part of the book—second only to pork!

DSC_3080

This is basically orange pulp in light, hot fruit cocktail water. As …unusual as this seemed to me, “Orange Tea” is not something found in China. The only thing I’ve found like it is a news clip—a recipe for “Orange Soup / Ch’en Tzu Keng” in the September 2nd, 1937 edition of the Sioux County Capital. Maybe the OBS library and Mrs. Lou Vander Laan shared a cookbook? Best served to three-year-olds.


jerri-blank-hot-fruit

comments are closed