Candied Lemon or Orange Peels

Ingredients

• a sufficient quantity of lemon or orange peels
• enough water to cover
• a fifteen degree boiling syrup
• eighteen degree boiling syrup
• twelve hours

Method

1. 1

   Put a sufficient quantity of lemon or orange peels on the fire with enough water to cover.

2. 2

   Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often.

3. 3

   Then pour off the water, and put the peels in an earthen jar, covering with a fifteen degree boiling syrup.

4. 4

   Use a syrup gauge or cooking thermometer to determine the density.

5. 5

   Let the peels stand for twelve hours, then pour off the syrup and boil it up to eighteen degrees.

6. 6

   Pour again over the peels and let it set for twelve hours.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 158. The excerpt below is the record exactly as published.

Candied lemon or orange peels. Put a sufficient quantity of lemon or orange peels on the fire with enough water to cover. Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often. Then pour off the water, and put the peels in an earthern jar, covering with a fifteen degree boiling syrup. Use a syrup guage or cooking thermometer to determine the density. Let the peels stand for twelve hours

Cook this with the app: pantry check, scaling, and the assistant.