Orange Preserves

Ingredients

• five dozen moderately tart oranges
• seven of white sugar

Method

1. 1

   Cover the oranges with cold water overnight.

2. 2

   The next morning, cover them with hot water; take off the rind and as much of the white inter-lining as possible.

3. 3

   Quarter half of them and slice the other half, taking out all the seeds.

4. 4

   Take the rind of three or four, remove the white, cut in small pieces, and put in with your fruit.

5. 5

   Simmer the whole on a slow fire, skimming frequently, till it comes to a boil, then boil twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.

ORANGE PRESERVES. BY MBS. CHAS. TEACEY. (Wife of Representative from New York.) jj|AKE five dozen moderately tart oranges — be sure they are not bitter, and cover them with cold water over night. Next morning turn the cold water off, and cover them with water as hot as can be borne by the hand ; then take off the rind and as much of the white inter-lining as possible. Quarter half of them, and slice the other half, taking out all the seeds. Take the rind of three or four of them, remove the white, and cut in small pieces, and put them in with your fruit. Then for eight pounds of the fruit take seven of white sugar

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