To Make Candied Peel
From Cookery for every household, 1914
Serves 6
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 1017. The excerpt below is the record exactly as published.
To Make Candied Peel The peel used for candying should be sound and fresh. Cut it in convenient-sized pieces, and soak it in salt and water for a few days. Then drain off the water and put the peel into a lined saucepan with fresh cold water to cover it. Bring to the boil, and simmer slowly until the peel is quite tender. Drain again and put the peel into a basin. Now measure 1 lb. of granulated sugar and \ pt. of water
Cook this with the app: pantry check, scaling, and the assistant.