Orange and Lemon Sugar

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Pare off the yellow rind of oranges, tangerines or lemons very finely.
  2. Let it dry thoroughly.
  3. Pound it in a mortar with the sugar.
  4. Pass through a fine sieve and keep in a dry place.
  5. Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed.
Original Text
Orange and Lemon Sugar ¹⁄₂ lb. loaf sugar 3 oranges or lemons Pare off the yellow rind of oranges, tangerines or lemons very finely. Let it dry thoroughly. Pound it in a mortar with the sugar. Pass through a fine sieve and keep in a dry place. Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed. [Pg 165]
Notes
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