To candy LEMON or ORANGE PEEL

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For candying peels
Instructions (12)
  1. Cut lemons or oranges long-ways, and take out all the pulp.
  2. Put the rinds into pretty strong salt and hard water for six days.
  3. Boil the rinds in a large quantity of spring water till they are tender.
  4. Take the rinds out and lay them on a hair sieve to drain.
  5. Make a thin syrup of fine loaf sugar (a pound to a quart of water).
  6. Put the peels into the thin syrup and boil them half an hour, or till they look clear.
  7. Make a thick syrup of fine loaf sugar with as much water as will dissolve it.
  8. Put the peels into the thick syrup and boil them over a slow fire, till the syrup candies about the pan and peels.
  9. Take them out, and grate fine sugar all over them.
  10. Lay them on a hair sieve to drain.
  11. Set them in a stove, or before the fire, to dry.
  12. Keep them in a dry place for use.
Original Text
To candy LEMON or ORANGE PEEL. CUT your lemons or oranges long-ways, and take out all the pulp, and put the rinds into pretty strong salt and hard water six days, then boil them in a large quantity of spring water till they are tender, then 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, 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, and keep them in a dry place for use.—N. B. Do not cover your sauce pan when you boil either lemons or oranges.
Notes
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