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English cookbook, 1700
Page 92a
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92 To Preserve Oranges whole Take the finest rough rined Oranges Sevil grate the outward skin off, peel them into a pan of Spring Water, as soon as you have grated them, then tie them altogether in a clean cloth, put them into a good quantity of boiling soft water twice or thrice with fresh boiling water. let them boil three hours till they are very tender. when you take them out cut a little round bit out of the stalk end, and lay the Oranges on a coarse Cloth to drain dry, then weigh them, and to every pound of oranges take a pound and a half of double refined Sugar, to a pound of Sugar put almost a pint of Water, let it boil together, and skim it. then put in your oranges, and the little round pieces you cut out, let them boil three quarters of an hour, then set them by in the Syrope, and not cover them till cold. the next day boil them again till the Syrope is pretty thick put them into Pots of a proper size, so that each Orange may have Syrope round them and to cover them, put them into the pots with the holes uppermost and pour the Syrope into the holes with a spoon till they are filled, then put on the little pieces To make Ginger Drops Half a pound of double refined Sugar sifted, a quarter of an ounce of Ginger sifted, one dram of Cloves a dram of cinamon, wet it with 2 spoonfuls of hot water, let it just boil up, then throw it out on a tin plate that has been oiled with a feather, cut it with a knife into dice, before its quite cold, but it must remain on the plate till quite cold
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92 To Preserve Oranges whole Take the finest rough rined Oranges Sevil grate the outward skin off, peel them into a pan of Spring Water, as soon as you have grated them, then tie them altogether in a clean cloth, put them into a good quantity of boiling soft water twice or thrice with fresh boiling water. let them boil three hours till they are very tender. when you take them out cut a little round bit out of the stalk end, and lay the Oranges on a coarse Cloth to drain dry, then weigh them, and to every pound of oranges take a pound and a half of double refined Sugar, to a pound of Sugar put almost a pint of Water, let it boil together, and skim it. then put in your oranges, and the little round pieces you cut out, let them boil three quarters of an hour, then set them by in the Syrope, and not cover them till cold. the next day boil them again till the Syrope is pretty thick put them into Pots of a proper size, so that each Orange may have Syrope round them and to cover them, put them into the pots with the holes uppermost and pour the Syrope into the holes with a spoon till they are filled, then put on the little pieces To make Ginger Drops Half a pound of double refined Sugar sifted, a quarter of an ounce of Ginger sifted, one dram of Cloves a dram of cinamon, wet it with 2 spoonfuls of hot water, let it just boil up, then throw it out on a tin plate that has been oiled with a feather, cut it with a knife into dice, before its quite cold, but it must remain on the plate till quite cold
Szathmary Culinary Manuscripts and Cookbooks
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