Preserved Oranges No. 2

Ingredients

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

Method

1. 1

   Select good oranges and boil them in soft water until you can run a broom straw through the skin.

2. 2

   Make a syrup with 1 lb. sugar and 1 cup water, clarify it, then drain the oranges, pour on the hot syrup, and let them stand overnight.

3. 3

   Boil them in the syrup the next day until thick and clear, then put them in jars, pour the strained syrup on them, and tie up.

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 No. 2 — Select good oranges and boil them in soft water until you can run a broom straw through the skin. Allow f lb. sugar for 1 lb. oranges, make it into a syrup, and clarify it; then drain the oranges from the water, pour on the hot syrup, and let them stand in it over night. Boil them in the syrup the next day until it is thick and clear; then put them in jars, pour the strained syrup on them, and tie up. ORANGE AND RHUBARB PRESERVES — Take 6 oranges and carefully peel off the thin yellow rind; remove the white rind and the seeds, and slice the pulp into a preserving pan, adding the yellow rind cut very fine. Add 1 quart of rhubarb cut fine, and 1 lb. to 1^ lbs. sugar, and bcil the whole down and put up like any other pre- serves. PEACH PRESERVES — Select fine ripe peaches; pare. Halve and stone them; allow 1 lb. sugar to 1 lb. fruit, and put a layer of 83 514 PRESEKVES sugar in the kettle, then a layer of peaches, and so on alternately un- til all is used. Cover and let it stand until the next morning; then bring to a boil quickly, and let it simmer merely, until the fruit is clear and tender. Blanch and add 4 peach kernels for each pound of fruit, for flavor, when it begins to boil. Then lift out the fruit carefully, and put it into glasses; boil the syrup until thick (about 15 minutes) and pour it over. Apricots and Nectarines can be put up in the same way. Pears can be put up in like manner, but they should be pared; leave the stems on, and if small put them up whole. Add no peach kernels for pears, apricots or nectarines. PRESERVING PEACHES WITHOUT COOKING.— Brush the down from the peaches, and put them into a deep dish ; pour enough boiling water on to cover them, and lay a thickly^folded towel over the dish, and let it stand until the water is nearly cold; then take out the peaches one by one and rub off the skins with a coarse towel. Then put a layer of sugar in a jar, then a layer of peaches, cover them thickly with sugar, and so on alternately, having sugar on top. Close and seal them down at once, and keep in a cool, dry place. Removing the skins by the use of hot water as above directed, is much easier than paring them. PRESERVED PEARS— If large, they can be pared and quar- tered; if small, they can be pared and put up whole. Allow equal weights of fruit and sugar; make the sugar into a syrup, using 1 cup of water

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