FoodNetArchive

The household (of the Detroit free press)

1886

Page 418 · 5 recipe records on this page

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Pare and seed the citron ; let lay over night in a weak sugar water. Next morning drain through a colander ; add to one pound of citron one pound of white sugar✪ Candied Citron; put the sugar on and boil until quite a thick syrup is formed, then drop the citron in and cook down thick ; when done, pour out on plates and leave near the stove until dry, then sprinkle with granulated sugar and keep in glass jars. Lemon and orange peel can be prepared in the same way only it is not necessary to lay in sugar water over night. Preserve citron in the same way, only taking half a pound of sugar ; cook until clear and put away for use. CANDIED ORANGE OR LEMON PEEL. Soak and boil tender, the same as for preserves ; make a thin syrup of a quart of water to a pound of sugar✪ Candied Orange or Lemon Peel; simmer the peels in it half an hour, pour into a bowl together and let stand until next day, then make a syrup to cover them, of a pound of sugar to a pint of water, boiling it till it will fall from the spoon in threads ; -put the peel into the syrup, boil half an hour, take out and drain on a sieve, and as the candy dries, transfer to a dish to dry in a warm place. ORANGE CITRON. Candied orange peel, or orange citron, is easily made. The only difficulty is to obtain the orange with thick enough peel, the thicker the better. Soak the peel in salt and water a day and night, then freshen the same length of time ; make a syrup of sugar, using a pound to each pound of peel, and boil until nearly transparent. SPICED FR UIT. 499 SPICED FRUIT. SPICED FRUIT. To seven pounds of fruit, take three good pounds of sugar, one pint of vinegar, cloves, mace and cinnamon to suit taste✪ Spiced Fruit ; sprinkle the sugar over the fruit, let it stand over night, then boil juice, vinegar and spice fifteen minutes. Put in the fruit and boil ten minutes. SPICED APPLES. Eight pounds of apples, pared and quartered, four pounds of sugar, one quart of vinegar, one ounce of thick cinnamon, one-half ounce cloves✪ Spiced Apples; boil the vinegar, sugar and spice together, put in the apples while boiling, and let them remain until tender (about twenty minutes), then put the apples in a jar ; boil down the syrup until thick and pour over them. SPICED BLACKBERRIES. To five pounds of berries add two pounds of sugar, one pint of vine- gar, two tablespoonfuls of cinnamon, two of cloves, the same of all- spice; heat all well together, skim out the fruit and boil one hour; return the fruit and boil fifteen minutes ; put in jars and cover tight. Prepare currants in very nearly the same manner, adding another pound of sugar. SPICED CURRANTS. One ounce of cinnamon, half an ounce of cloves, one tablespoonful each of mace and allspice, well ground, one pint of vinegar✪ Spiced Blackberries, four pounds of currants and two of sugar. Boil the fruit with spices tied in a bag, and the sugar to a thick syrup. When nearly done add vinegar. Put away in jelly tumblers or glass cans. SPICED ELDERBERRIES. To four pounds of sugar, use one pint of vinegar, six pounds of berries ; boil one tablespoonful of ground cinnamon, one teaspoonful of ground cloves, one of allspice, in the vinegar ; strain vinegar, add sugar, boil up, then add berries ; boil two hours. SPICED GOOSEBERRIES. Six pounds currants or gooseberries, five pounds sugar, half a pint of vinegar, spices, cloves and cinnamon ; boil until thick. SPICED GRAPES.