Candied Orange Peel
From Boston Cooking-School cook book, 1896
Serves 2
For Chocolate Dipped Orange Peel, do not roll in sugar, but dip in melted coating chocolate.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 299. The excerpt below is the record exactly as published.
CANDIED ORANGE PEEL Remove peel from 4 oranges in lengthwise sections, cover with cold water, bring to boiling point, and cook slowly until soft. Drain, remove white part with spoon, and cut peel in thin strips with scissors. Put 1 cup sugar, 14 cup water, 2 tablespoons corn sirup
Cook this with the app: pantry check, scaling, and the assistant.