Candied Oranges

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 the oranges
for the first syrup
for the marmalade
for the second syrup
for finishing
Instructions (14)
  1. Pare your oranges as thin as you can.
  2. Cut a hole in the stalk end, the size of a sixpence, and take out all the pulp.
  3. Put your oranges in salt and water and boil them a little more than an hour, uncovered, to prevent them from turning a bad colour.
  4. Prepare a syrup with a pound of fine loaf sugar and a pint of water.
  5. Add the boiled oranges to the syrup and boil them until they look clear.
  6. Pick out all the skins and pippins from the pulp.
  7. Cut one of the oranges into the pulp as thin as possible.
  8. Take the weight of this pulp in double refined sugar and boil it in a clean tossing-pan over a slow clear fire until it looks quite clear and transparent.
  9. When the marmalade is cold, take your oranges out of the syrup and fill them with the marmalade.
  10. Put on the tops of the oranges and return them to the syrup.
  11. Let them stand for two months.
  12. After two months, make a new syrup with double refined sugar and just enough water to dissolve it; boil and skim it well.
  13. Give your oranges a boil in this new syrup.
  14. Place brandy papers over the oranges and tie them down with a bladder.
Original Text
PARE your oranges as thin as you can, then cut a hole in the stalk end, the size of a sixpence, take out all the pulp, then put your oranges in salt and water, boil them a little more than an hour, but do not cover them, it will turn them a bad colour, have ready made a syrup of a pound of fine loaf sugar, with a pint of water, put in your oranges, boil them till they look clear, then pick out all the skins and pippins out of your pulp, and cut one of your oranges into it, as thin as possible, and take its weight of double refined sugar, boil it in a clean tossing-pan over a slow clear fire, till it looks quite clear and transparent, when it is cold take your oranges out, and fill them with your marmalade, put on your top, and put them in your syrup again, let them stand for two months, then make a syrup of double refined sugar, with as much water as will dissolve it, boil and skim it well, then give your oranges a boil in it; put brandy papers over, and tie them down with a bladder: they will keep for several years.
Notes
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