Sour Oranges

Ingredients

• three gallons of water
• a quart of salt
• three quarts of sugar
• one of water

Method

1. 1

   Grate off the rind, cut the orange into two parts, and remove the pulp.

2. 2

   Weigh the peel, place it in a large stone pot, and cover with brine.

3. 3

   Let it stand twenty-four hours, and drain off the brine.

4. 4

   Again cover the peel with brine and let it stand another day.

5. 5

   Drain, cover with clear cold water, and let it stand a third day.

6. 6

   Drain again, and put in a boiler and cover with fresh cold water.

7. 7

   Let it come to a boil, and boil fifteen minutes; then take out and drain.

8. 8

   Make a syrup of sugar and water, and boil until clear and tender.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 168. The excerpt below is the record exactly as published.

Sour Oranges. Grate off the rind, cut the orange into two parts, and re- move the pulp. Weigh the peel,, place it in a large stone pot, and cover with brine made of three gallons of water and a quart of salt. Let it stand twenty-four hours, and drain off the brine. Again cover the peel with brine made of the same quantity of water and half as much salt as was first used, and let it stand another day. Drain, cover with clear cold water, and let it stand a third day. Drain again, and put in a boiler and cover with fresh cold water. Let it come to a boil, and boil fifteen minutes ; then take out and drain. Make a syrup of three quarts of sugar and one of water

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