To Candy Oranges and Lemons

Ingredients

• half-ripe oranges or lemons
• half a pint of water to each pound of sugar

Method

1. 1

   Lay half-ripe oranges or lemons in water for three days, changing the water every day.

2. 2

   Then put them into boiling water and parboil until bright in color.

3. 3

   Boil until tender, then steep again in cold water for another three days.

4. 4

   Divide the fruit into quarters, weigh them, and make a syrup with their equivalent in weight.

5. 5

   When the syrup is cold, add the quarters of the fruit and let them steep for two or three days.

6. 6

   Prepare a thick syrup and let it boil until nearly candied.

7. 7

   Add a little lemon juice and pour over the fruit.

8. 8

   After cool, set the quarters to dry on waxed paper and lay in boxes.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 72. The excerpt below is the record exactly as published.

TO CANDY ORANGES AND LEMONS Lay half-ripe oranges or lemons in water for three days, changing the water every day. Then put them into boiling water and parboil them until they are bright in colour. Boil until they are tender, and then steep again in cold water for another three days. Divide the fruit into quarters. Weigh them, and make a syrup with their equivalent in weight, allowing half a pint of water to each pound of sugar

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