Orange-Flower Candy
From Modern cookery, in all its branches, 1884
Serves 4
Store in airtight containers to keep fresh.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 491. The excerpt below is the record exactly as published.
ORANGE-FLOWER CANDY. Beat in three-quarters of a pint, or rather more, of water, about the fourth part of the white of an egg, and pour it on two pounds of the best sugar broken into lumps. When it has stood a little time, place it over a very clear fire, and let it boil for a few minutes, then set it on one side, until the scum has subsided ; clear it off, and boil the sugar until it is very thick, then strew in by degrees three ounces of the petals of the orange-blossom
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