Candied Peelings
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 35. The excerpt below is the record exactly as published.
two pounds of loaf sugar to a quart of water (for a pound of peelings
Cook this with the app: pantry check, scaling, and the assistant.