Candied Orange-Peel

Ingredients

• two pounds of sifted sugar
• a pint of cold water

Method

1. 1

   Peel the oranges with a sharp knife without any of the white pulp; put the peel over the fire in a preserving-kettle, cover it with boiling water, simmer ten minutes and change the water; simmer again, and again change the water, and boil until the peel is tender.

2. 2

   Make a syrup of two pounds of sifted sugar and a pint of cold water; when the sugar is dissolved, set it over a moderate fire; when it boils, skim it, and keep boiling until no more scum arises; drain the orange-peel, and put it in an earthen pan; pour the syrup boiling hot over the peel, and let it stand two days; then drain off the syrup, put it in the kettle with a handful more sugar; bring it to a boil, and again pour it over the peel, and let it lie two days more.

3. 3

   Make a fresh syrup, the same as the first; boil it until, when you dip a perforated skimmer in it and blow through the holes, a bubble will form on the other side of the skimmer; then drain the peel from the first syrup, put it into the boiling syrup, and boil it, stirring all the time until the sugar is becoming white; then take out the peel with a fork, drain it on a sieve, and dry it in a cool oven or in the sun.

4. 4

   When perfectly dry, pack it in jars.

5. 5

   It will keep for years.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 134. The excerpt below is the record exactly as published.

Candied Orange-peeL Peel the oranges with a sharp knife without any of the white pulp ; put the peel over the fire in a preserving-kettle, cover it with boiling water, simmer ten minutes and change the water ; simmer again, and again change the water, and boil until the peel is tender. Make a syrup of two pounds of sifted sugar and a pint of cold water

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