Syrup of Orange or Lemon-peel (No. 393)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

fresh outer rind of Seville orange or lemon-peel, three ounces, apothecaries’ weight ↝ Orange, raw [Citrus fruits]
boiling water a pint and a half ↝ Water, tap [Tap water]
two pounds of double-refined loaf sugar

Instructions (5)

Infuse the orange or lemon-peel and boiling water in a close vessel for a night.
Strain the liquor and let it stand to settle.
Pour the clear liquor off from the sediment.
Dissolve the sugar in the clear liquor with a gentle heat.
Make it into a syrup with a gentle heat.

Original Text

Syrup of Orange or Lemon-peel.—(No. 393.)

Of fresh outer rind of Seville orange or lemon-peel, three ounces, apothecaries’ weight; boiling water a pint and a half; infuse them for a night in a close vessel; then strain the liquor: let it stand to settle; and having poured it off clear from the sediment, dissolve in it two pounds of double-refined loaf sugar, and make it into a syrup with a gentle heat.

Obs.—In making this syrup, if the sugar be dissolved in the infusion with as gentle a heat as possible, to prevent the exhalation of the volatile parts of the peel, this syrup will possess a great share of the fine flavour of the orange, or lemon-peel.

Notes

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