ORANGE FRITTERS
Only first-class oranges are adapted for this purpose. Thick-skinned and woolly oranges are no use. Peel a thin-skinned ripe orange, divide each orange into about six pieces, soak these in a syrup flavored with sugar rubbed on the outside of an orange, and if liqueur is used make the syrup with brandy. After they have soaked some time, remove any pips, dip each piece into hatter, and proceed as directed for apple fritters.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
