Eub the oranges with a soft cloth, peel them,
tlirow the rinds into cold water, and boil
until they are quite tender; then drain, and
cut them into very thin strips about an inch
long. Separate the pulp and juice from the
inner skin and the pips, and put them into
a preser^-ing-pan with half a pound of the cut
rinds and one pound of honey✪ Orange Marmalade with Honey to every pint of
pulp. Boil the marmalade gently, stirring it
frequently, and when the proper consistency is
attained pom- it into jars; cover these closely,
and store in a cool dry place. Time, about
three-quarters of an hour to boil the marma-
lade. Probable cost of oranges, 5s. or 6s. per
hundred; honey, lOd. per pound.
Orange or Lemon Shrub. — Make a
syrup by boiKng a quart of strained orange or
lemon- juice with four pounds of powdered loaf
sugar. When quite clear, add a pint of rum✪ Orange or Lemon Shrub
to each half pint of sjTup. Put the mixture
into a perfectly sweet dry cask, and shake it
twice a day for a fortnight ; leave it for six
weeks, when it may be drained off, and bottled.
Time, two months to prepare.
Orange-peel. — The recent and dried peel
of the orange, as well as that of the lemon and
citron, is much in demand for flavouring pur-
poses. Under the name of chips, lemon and
orange-peel preserved in sugar are eaten. We
meet with chips preserved in sugar, moist,
undej- the name of '' candied" peel.
Orange-peel, Candied. — Divide the
fruit into quarters lengthwise, and remove the
pulp ; or, if preferred, take any pieces of orange
rind which are not required, provided only
that they are large enough. Throw them
into salt and water sufficiently strong to bear
an egg, and let them infuse for six days.
Drain them well, throw them into cold water
for an hour, and afterwards place them in a
preserAong-pan with as much cold water as will
cover them, and let them boil until they are so
tender that they can be easily pierced with a
fork or skewer. Drain them again, and boil
them in a thin syrup, made in the proportion of
a pint of water to half a pound of loaf sugar✪ Orange-peel, Candied,
until they look clear, which will bo in about
half an hour. Boil some sugar, with as much
water as it wiU absorb, to a clear syrup. There
should be enough to cover the orange rinds
when they are thrown in. Boil them until the
sugar candies, then take them out, drain them,
sift a little powdered sugar over them, and place
them in a warm place to dr>' ; then store for
use. Time, a week to prepare. Probable cost
of oranges, from Sd. to Is. per dozen.
Orange-peel for Flavouring.— Wben
orange peel cannot be obtained for flavoirring,
a substitute may he prepared as follows :— Mix
one di-achm of "the essential oil of orange with
a quarter of a pint of spirits of wine. Put the
essence into small bottles, and cork closely.
ORA
(470)
ORA
The flavour is not equal to that of the fresh
fi'uit. Or, soak the thin rind of two or three
fresh oranges in as much brandy or spirits of
wine as will cover them for a week or ten
days. Filter the liquid, bottle, and cork closely
until wanted. The flavour of this essence
quickly evaporates if it is exposed to the arr.
The best way to preserve orange-peel for
flavouring is to rub the rind with lumps of
sugar, and when the yellow part is all taken
off, to crush the sugar to powder, and keep it
closely covered.
Orange-peel, Syrup of, for jlavoiir-
Page 1034 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Eub the oranges with a soft cloth, peel them, tlirow the rinds into cold water, and boil until they are quite tender; then drain, and cut them into very thin strips about an inch long. Separate the pulp and juice from the inner skin and the pips, and put them into a preserving-pan with half a pound of the cut rinds and one pound of honey to every pint of pulp. Boil the marmalade gently, stirring it frequently, and when the proper consistency is attained pom- it into jars; cover these closely, and store in a cool dry place. Time, about three-quarters of an hour to boil the marmalade. Probable cost of oranges, 5s. or 6s. per hundred; honey, lOd. per pound.
Orange or Lemon Shrub. — Make a
syrup by boiling a quart of strained orange or lemon- juice with four pounds of powdered loaf sugar. When quite clear, add a pint of rum to each half pint of sjTup. Put the mixture into a perfectly sweet dry cask, and shake it twice a day for a fortnight ; leave it for six weeks, when it may be drained off, and bottled. Time, two months to prepare.
Orange-peel. — The recent and dried peel of the orange, as well as that of the lemon and citron, is much in demand for flavouring purposes. Under the name of chips, lemon and orange-peel preserved in sugar are eaten. We meet with chips preserved in sugar, moist, undej- the name of '' candied" peel.
Orange-peel, Candied. — Divide the fruit into quarters lengthwise, and remove the pulp ; or, if preferred, take any pieces of orange rind which are not required, provided only that they are large enough. Throw them into salt and water sufficiently strong to bear an egg, and let them infuse for six days. Drain them well, throw them into cold water for an hour, and afterwards place them in a preserving-pan with as much cold water as will cover them, and let them boil until they are so tender that they can be easily pierced with a fork or skewer. Drain them again, and boil them in a thin syrup, made in the proportion of a pint of water to half a pound of loaf sugar, until they look clear, which will bo in about half an hour. Boil some sugar, with as much water as it wiU absorb, to a clear syrup. There should be enough to cover the orange rinds when they are thrown in. Boil them until the sugar candies, then take them out, drain them, sift a little powdered sugar over them, and place them in a warm place to dr>' ; then store for use. Time, a week to prepare. Probable cost of oranges, from Sd. to Is. per dozen.
Orange-peel for Flavouring.— Wben
orange peel cannot be obtained for flavoirring, a substitute may he prepared as follows :— Mix one drachm of "the essential oil of orange with a quarter of a pint of spirits of wine. Put the essence into small bottles, and cork closely.
ORA
(470)
ORA
The flavour is not equal to that of the fresh fi'uit. Or, soak the thin rind of two or three fresh oranges in as much brandy or spirits of wine as will cover them for a week or ten days. Filter the liquid, bottle, and cork closely until wanted. The flavour of this essence quickly evaporates if it is exposed to the arr. The best way to preserve orange-peel for flavouring is to rub the rind with lumps of sugar, and when the yellow part is all taken off, to crush the sugar to powder, and keep it closely covered.
Orange-peel, Syrup of, for flavouring
Records on this page
Orange Marmalade with HoneyOrange or Lemon ShrubOrange-peel, Candied