Whole Oranges, to preserve

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
preserving oranges
Instructions (8)
  1. Rasp six oranges very thin, put them in water as you do them, and let them lie all night.
  2. In the morning boil them till they are tender, and then put them into clear water, and let them remain so two or three days.
  3. Take the oranges, and cut a hole in the top, and pick out the seeds, but not the meat.
  4. Take three pounds of fine sugar, and make a thin syrup, and, when boiled and skimmed, put in your oranges, and let them boil till they are clear.
  5. Take them out, and let them stand three or four days.
  6. Then boil them again till the syrup is rather thick.
  7. Put half a pound of sugar and half a pint of apple jelly to every orange, and let it boil until it jellies.
  8. Put them into pots, and place any substance to keep down the orange in the pot till it cools.
Original Text
Whole Oranges, to preserve. Take six oranges, rasp them very thin, put them in water as you do them, and let them lie all night. In the morning boil them till they are tender, and then put them into clear water, and let them remain so two or three days. Take the oranges, and cut a hole in the top, and pick out the seeds, but not the meat; then take three pounds of fine sugar, and make a thin syrup, and, when boiled and skimmed, put in your oranges, and let them boil till they are clear. Take them out, and let them stand three or four days; then boil them again till the syrup is rather thick. Put half a pound of sugar and half a pint of apple jelly to every orange, and let it boil[291] until it jellies; put them into pots, and place any substance to keep down the orange in the pot till it cools.
Notes
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