Preserved Oranges

Ingredients

• twelve sweet oranges
• cover them with cold water
• their weight in sugar
• tissue paper brushed over with white of egg

Method

1. 1

   Put the oranges in a jar, cover with cold water, and cook slowly for fifteen minutes.

2. 2

   Pour away the water, add fresh water, and return to a cool oven until soft.

3. 3

   Cut into small pieces, add sugar and juice, and boil until it sets.

4. 4

   Pour into jars and cover.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 77. The excerpt below is the record exactly as published.

Preserved Orang’es. Put twelve sweet oranges into a jar, cover them with cold water, cook slowly fifteen minutes; pour away the water, add clean fresh water, return them to a cool oven ; cook till soft. Cut them up into small pieces ; put them in a pan with their weight in sugar, also the juice. Boil twenty minutes, or till it sets. Pour into jars, cover with tissue paper brushed over with white of egg

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