Oranges or Lemons, for Puddings, &c.

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
For candying
Instructions (9)
  1. Squeeze the fruits and throw the outside (without the pulp) into water.
  2. Let them remain in the water for a fortnight, without adding more.
  3. Boil them in the water until tender.
  4. Strain the water from the fruit.
  5. When the fruit is tolerably dry, throw them into any old jar of candy remaining from old sweetmeats.
  6. If no old candy is available, boil a small quantity of syrup made from common loaf sugar and water, and put over the fruit.
  7. In a week or ten days, boil the fruit gently in the syrup until they look clear.
  8. Ensure the fruit is covered with syrup in the jar.
  9. You may cut each half of the fruit in two to occupy less space.
Original Text
Oranges or Lemons, for Puddings, &c. When you squeeze the fruits, throw the outside in water without the pulp. Let them remain in the same a fortnight, adding no more. Boil them therein till tender; strain it from them, and when they are tolerably dry, throw them into any old jar of candy, you may have remaining from old sweetmeats; or if you have none, boil a small quantity of syrup of common loaf sugar and water, and put over them. In a week or ten days boil them gently in it till they look clear, and that they may be covered with it in the jar. You may cut each half of the fruit in two, and they will occupy small space.
Notes
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