To preserve Orange Whole

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (15)
  1. Pare the oranges very thin with a penknife.
  2. Lay your oranges in water three or four days, shifting them every day.
  3. Put them in a kettle with fair water, and put a board on them to keep them down in the water.
  4. Have a skillet on the fire with water, that may be ready to supply the kettle with boiling water; as it wastes it must be filled up three or four times, while the oranges are doing, for they will take up sixteen or eighteen hours boiling.
  5. Boil them till a wheat straw will run through them.
  6. Take them out, and scoop the seeds out of them very carefully, by making a little hole in the top, and weigh them.
  7. To every pound of oranges put a pound and three quarters of double-refined sugar, beat well, and sifted through a clean lawn sieve.
  8. Fill your oranges with sugar, and stew some on them.
  9. Let them lye a little while, and make your jelly thus:
  10. Make plain and E A S Y.
  11. Skin your oranges as they are boiling to let the syrup into them.
  12. Stew on the rest of your sugar whilst they are boiling.
  13. When they look clear take them up and put them in your glasses, but one in a glass, just fit for them.
  14. Boil the syrup till it is almost a jelly, then fill up your glasses.
  15. When they are cold, paper them up, and keep them in a dry place.
Original Text
To preserve Orange Whole. TAKE the best Bermudas or Seville oranges you can get, and pare them with a penknife very thin, and lay your oranges in water three or four days, shifting them every day; then put them in a kettle with fair water, and put a board on them to keep them down in the water, and have a skillet on the fire with water, that may be ready to supply the kettle with boiling water; as it wastes it must be filled up three or four times, while the oranges are doing, for they will take up sixteen or eighteen hours boiling; they must be boiled till a wheat straw will run through them, then take them out, and scoop the seeds out of them very carefully, by making a little hole in the top, and weigh them. To every pound of oranges put a pound and three quarters of double-refined sugar, beat well, and sifted through a clean lawn sieve, fill your oranges with sugar, and stew some on them; let them lye a little while, and make your jelly thus: make plain and E A S Y. 233 kin job your oranges as they are boiling to let the syrup into them, stew on the rest of your sugar whilst they are boiling, and when they look clear take them up and put them in your glasses, but one in a glass, just fit for them, and boil the syrup till it is almost a jelly, then fill up your glasses; when they are cold, paper them up, and keep them in a dry place.
Notes
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