Preserved Oranges

Ingredients

• 1 lb. of sugar
• 1 cup water
• 4 fresh oranges

Method

1. 1

   Select ripe oranges, scoop out pulp, and soak in cold water.

2. 2

   Simmer in boiling water with alum until almost transparent.

3. 3

   Drain, soak in cold water, and simmer again.

4. 4

   Make syrup with 1 lb. sugar and 1 cup water for each pound of rinds.

5. 5

   Simmer oranges in syrup until clear, then dry and fill with jelly made from fresh oranges and sugar.

6. 6

   Store in glasses with syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 381. The excerpt below is the record exactly as published.

PRESERVED ORANGES — Select very ripe oranges, cut a small hole in the stalk end, and scoop out the pulp with a silver spoon very clean, and be careful not to break the rind; save all the juice by holding the orange over a bowl while scooping it out, and drop each one into a basin of cold water as fast as done; then drain them, put into a porcelain kettle, and pour on enough boiling water to cover them, having dissolved in it 1 teaspoon of alum to each ^ gallon of water; let them simmer gently in this solution until almost trans- parent and clear; now drain them, put into cold water, change it 2 or 8 times, and let them stand until next morning, then drain again, pour on boiling water to cover, and again gently simmer for 1^ hours, and drain them; now allow 1 lb. of sugar and 1 cup water for each pound of the rinds, and make the sugar and water into a syrup; then put in the oranges, together with the juice which was saved, and gently simmer until they are clear and tender; then take them out, lay them on dishes to dry, and set away 2 days, and the syrup also. Now take 4 fresh oranges

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