Orange-peel, Candied

Ingredients

• the stewed rind
• 1 lb. of granulated sugar

Method

1. 1

   Cut the peelings into thin strips, and soak in salted water for twenty-four hours, then wash in many fresh waters, until no trace of a saline flavor remains.

2. 2

   Cover the orange-peel with cold water, and bring slowly to a boil, then stew until tender.

3. 3

   From fifteen to twenty minutes will usually suffice.

4. 4

   To every pint of the stewed rind add 1 lb. of granulated sugar.

5. 5

   Put on the range with the water in which the peel was boiled, and stew all together until the syrup is thick.

6. 6

   Take out a piece of the rind, and if, as it cools, the syrup candies on it, it is done.

7. 7

   Turn into a colander, drain off the syrup, and spread the candied peel on plates to dry.

8. 8

   While the process of stewing is going on, much care must be exercised to prevent the contents of the saucepan from burning.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 84. The excerpt below is the record exactly as published.

I lb. of granulated sugar, with half a teacup of water and a pinch of cream of tartar, into a kettle, and boil until thick, but not too brittle. Pour the syrup over the nuts and set aside to cool. When slightly stiff, mark off into wide bars with a sharp knife, and let stand several days, when it will become soft and deli- cious. Old-fashioned Butter-scotch. — Put 3 lbs. of yellow sugar in a kettle, with % lb. of butter. Set over the fire to melt ; let boil until thick, stirring all the while to prevent scorching. Take from the fire ; pour into buttered tins or trays. When stiff, mark off into squares. When cold, break apart, and wrap each square in wax paper. This candy will keep a long time, and improve with age. Oranges, Candied. — Take seven or eight good-sized oranges, peel care- fully, divide into quarters, and set aside. Next boil together three cup- fuls of sugar and one of water to a syrup ; add the juice of one lemon when sufficiently cooked ; then take up each section of orange separately with a fine knitting-needle and dig into the syrup ; set aside on a large dish to cool and harden. Should the syrup get cold before all are done, it may be set over the fire again for a few moments. Orange-peel, Candied. — Cut the peelings into thin strips, and soak in salted water for twenty-four hours, then wash in many fresh waters, until no trace of a saline flavor re- mains. Cover the orange-peel with cold water, and bring slow_y to a boil, then stew until tender. Prom fifteen to twenty minutes will usually suffice. To every pint of the stewed rind

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