Sweet Orange Preserves
From Fruit recipes, 1907
Serves 12
Variations can include other citrus fruits or syrups.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 93. The excerpt below is the record exactly as published.
SWEET ORANGE PRESERVES Preserves are sometimes made of the halved fruit, with the rind. In this case the oranges should be halved and cored sufficiently to remove seeds and the heaviest rag. It is sometimes considered necessary to let the fruit remain in weak brine over night, in the morning draining, placing in fresh water, bringing to a boil and repeating the process. At other times the prepared fruit is at once put on in fresh water and boiled till tender, replacing the water once. When translucent add equal quantity of hot sugar
Cook this with the app: pantry check, scaling, and the assistant.