Candied Lemon-Peel
From The encyclopaedia of practical cookery, 1892
Serves 8
If the syrup is not quite sufficient to cover them, cut the peels in halves or quarters.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 279. The excerpt below is the record exactly as published.
Candied Lemon-Peel. — (1) Cut the Lemons in halves, remove all the pulp, and put the skins into cold water. Let them remain for a fortnight without changing the water or adding to it, at the end of which time boil in the water they were steeped in till tender, strain, put them when nearly dry into a jar, and pour over a syrup made of loaf sugar and water boiled till clear ; let them remain in this for a week or ten days
Cook this with the app: pantry check, scaling, and the assistant.