Candied Orange-Flowers
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 43. The excerpt below is the record exactly as published.
candy Orange-Flowers : — Take half a pound of double-refin’d sugar finely beaten, wet it with orange-flower-water, then boil it candy-high, then put in a handful of orange- flower
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