Orange Rind Candy

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
For the candied orange rind
Instructions (12)
  1. Pare the rind very thinly from six Seville and three large sweet oranges.
  2. Lay the rind into a delicately clean pan, cover it all with cold water, and bring it very gently to the boil.
  3. Directly it boils strain it off, cover the rind with more cold water, and simmer it in this till quite tender.
  4. Weigh the rinds and pound them to a smooth paste with their own weight of cane loaf sugar.
  5. Moisten the paste as you pound with the juice of one of the oranges.
  6. Add the white of an egg and a little more sugar, as required, to get it to the right consistency to roll out as thin as you possibly can.
  7. Prick the rolled-out paste lightly all over.
  8. Leave it on sheets of well oiled paper on the hot plate till set.
  9. Cut it into narrow strips.
  10. Brush each strip over with orange flower water.
  11. Dust with caster sugar.
  12. Dry in the oven for a minute, but not longer.
Original Text · last edited 4 days ago
Orange.—Pare the rind very thinly from six Seville and three large sweet oranges, lay this rind into a delicately clean pan, cover it all with cold water, and bring it very gently to the boil. Directly it boils strain it off, cover the rind with more cold water, and simmer it in this till quite tender. Weigh the rinds and pound them to a smooth paste with their own weight of cane loaf sugar, moistening it as you pound with the juice of one of the oranges, adding the white of an egg and a little more sugar, as required, to get it to the right consistency to roll out as thin as you possibly can. Now prick it lightly all over, and leave it on sheets of well oiled paper on the hot plate till set. Then cut it into narrow strips, brush each over with orange flower water, dust with caster sugar, and dry in the oven for a minute, but not longer.
Notes
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