Lemon and Orange Peels candied

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Cut your lemons or oranges long-ways, take out all the pulp, and put the rinds into a pretty strong salt and hard water for six days.
  2. Boil them in a large quantity of spring water till they are tender.
  3. Take them out, and lay them on a hair sieve to drain.
  4. Make a thin syrup of fine loaf sugar, a pound to a quart of water.
  5. Put in your peels, and boil them half an hour, or till they look clear.
  6. Prepare a thick syrup, made of fine loaf sugar, with as much water as will dissolve it.
  7. Put in your peels, and boil them over a slow fire till you see the syrup candy about the pan and peels.
  8. Take them out, and grate fine sugar all over them.
  9. Lay them on a hair sieve to drain, and set them in a stove, or before the fire, to dry.
Original Text
Lemon and Orange Peels candied. CUT your lemons or oranges long-ways, take out all the pulp, and put the rinds into a pretty strong salt and hard water for six days. Then boil them in a large quantity of spring water till they are tender. Take them out, and lay them on a hair sieve to drain. Then make a thin syrup of fine loaf sugar, a pound to a quart of water. Put in your peels, and boil them half an hour, or till they look clear, and have ready a thick syrup, made of fine loaf sugar, with as much water as will dissolve it. Put in your peels, and boil them over a slow fire till you see the syrup candy about the pan and peels. Then take them out, and grate fine sugar all over them. Lay them on a hair sieve to drain, and set them in a stove, or before the fire, to dry.
Notes
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