Candied Oranges

Ingredients

• one pound of sugar
• one pint of water
• oranges

Method

1. 1

   Peel and quarter the oranges.

2. 2

   Make a syrup with sugar and water, boil until it hardens in water, then dip orange quarters in syrup and let drain until cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 291. The excerpt below is the record exactly as published.

one pint of water. Flavor with the essence of lemon and a grain of cochineal. Let the mixture stand, until the gum is dissolved, in a warm place on the CONFECTIONER Y. 433 back of the stove, then draw forward and cook until thick; try in cold water ; it should be limber and bend when cold. Pour in buttered pans, an eighth of an inch thick ; when cool, roll up in a scroll. CANDIED OEANGES. Candied orange is a great delicacy, which is easily made : Peel and quarter the oranges ; make a syrup in the proportion of one pound of sugar to one pint of water ; let it boil until it will harden in water ; then take it from the fire and dip the quarters of orange in the syrup ; let them drain on a fine sieve placed over a platter so that the syrup will not be wasted ; let them drain thus until cool, when the sugar will crystallize. These are nice served with the last course of dinner. Any fruit the same. FIG CANDY. One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar. Do not stir while boiling. Boil to amber color, stir in the cream of tartar just before taking from the fire. Wash the figs, open and lay in a tin pan and pour the candy over them. Or you may dip them in the syrup the same as “Candied Oranges

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