Orange Preserve

Ingredients

• the yellow rind of half the oranges
• one pint of cold water
• the white of one egg
• one pound of sugar

Method

1. 1

   Put the yellow rind of half the oranges over the fire in cold water; cover tightly and simmer until tender.

2. 2

   Grate the yellow rind of the remaining oranges and set aside.

3. 3

   Quarter the oranges, squeeze out all the juice and pulp, removing seeds and white skin.

4. 4

   Dissolve sugar in cold water, add egg white for every two pounds of sugar.

5. 5

   Boil until clear and thick, then add the boiled parings, boil and stir for ten minutes, then add the pulp, juice, and grated rind.

6. 6

   Boil all together for half an hour until it is a transparent mass.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 326. The excerpt below is the record exactly as published.

he yel- low rind of half the oranges, and put it over the fire in cold water ; cover very tight and simmer till tender ; grate the yellow rind of the remaining oranges, and set aside ; quarter the oranges, and squeeze out all the juice and pulp, removing all the seeds and white skin. Put the sugar in the kettle, and to each pound add one pint of cold water; allow the white of one Qg^ to every two pounds of sugar. "When the sugar is all dissolved, put it over the fire, let it boil, and skim till quite clear and thick ; take the boiled parings and pound to a paste in a mortar ; put this in the syrup, boil and stir ten minutes, then add the pulp, juice and grated rind ; boil all together for half an hour, till it is a transparent mass. Lemons may be prepared in the same way, but require more sugar. 5o6 THE hearthstone; or, life at home. Brandy Pineapple. — Cut your pines in thin slices ; four pounds of fruit to three pounds of sugar

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