Seville 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 (2)
Instructions (7)
  1. Put Seville oranges in spring water, where let them remain three or four days, shifting the water every day.
  2. Take them out, and grate off a little of the outside rind very carefully without touching the white, only to take away a little of the bitter.
  3. Make a thin syrup, and, when it is sufficiently cleared and boiled, take it off, and, when it is only warm, put the oranges in and just simmer them over the fire.
  4. Put them and the syrup into a pan, and in a day or two set them again on the fire, and just scald them.
  5. Repeat this a day afterwards; then boil a thick syrup; take the oranges out of the thin one, and lay them on a cloth to drain, covered over with another; then put them to the thick syrup, as you before did to the thin one, putting them into it just hot, and giving them a simmer.
  6. Repeat this in a few days if you think they are not sufficiently done.
  7. The insides must be left in.
Original Text
Seville Oranges, to preserve. Put Seville oranges in spring water, where let them remain three or four days, shifting the water every day. Take them out, and grate off a little of the outside rind very carefully without touching the white, only to take away a little of the bitter; make a thin syrup, and, when it is sufficiently cleared and boiled, take it off, and, when it is only warm, put the oranges in and just simmer them over the fire. Put them and the syrup into a pan, and in a day or two set them again on the fire, and just scald them. Repeat this a day afterwards; then boil a thick syrup; take the oranges out of the thin one, and lay them on a cloth to drain, covered over with another; then put them to the thick syrup, as you before did to the thin one, putting them into it just hot, and giving them a simmer. Repeat this in a few days if you think they are not sufficiently done. The insides must be left in.
Notes
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