DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 31

(31) To Candy oringes whole & in halfes with the meat in. Take the best sevill oringes. paire them as you doe for preserving with a narrow thin pairing & cut a dozell out of the top. throw them into water as you doe them. then put them into a brasse pan & as much water as will cover them set them on the fire & cover them with a white cap paper & let them boile till they be so tender as the meat will come out. then take them of & with a small skowpe take out the meat & take care pf breaking them. those you doe in halfes you must not cut a dozell but put them into your pan with the tops up. & put to them as much Clarified sugar as will cover them. then lay your pairings on the top & cover them with a white Cap paper & let them boile very well. & when the sugar is well entered in then take them of & let them stand till they are cold. & put your oringes into your pot & give your syrrup a boile then put it to them when cold. so keepe them for Candying. you must dreap them very well before you Candy them. you must Candy your halfes before you fill them - when you cut your halfes you must not cut out that skin that is in quarters within the oring but take out the meat & fill them thus take the meat & cut it very fine with the juice then warm it in a pan very well & to a pound of it you must stir in a pound of double refined sugar. but you must not let it boile then put it into your pots or glasses & let it stand a day or 2. then fill your halfes whene they are dry Candied  & set them into your stove to dry the top of the meat.

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(31) To Candy oringes whole & in halfes with the meat in. Take the best sevill oringes. paire them as you doe for preserving with a narrow thin pairing & cut a dozell out of the top. throw them into water as you doe them. then put them into a brasse pan & as much water as will cover them set them on the fire & cover them with a white cap paper & let them boile till they be so tender as the meat will come out. then take them of & with a small skowpe take out the meat & take care pf breaking them. those you doe in halfes you must not cut a dozell but put them into your pan with the tops up. & put to them as much Clarified sugar as will cover them. then lay your pairings on the top & cover them with a white Cap paper & let them boile very well. & when the sugar is well entered in then take them of & let them stand till they are cold. & put your oringes into your pot & give your syrrup a boile then put it to them when cold. so keepe them for Candying. you must dreap them very well before you Candy them. you must Candy your halfes before you fill them - when you cut your halfes you must not cut out that skin that is in quarters within the oring but take out the meat & fill them thus take the meat & cut it very fine with the juice then warm it in a pan very well & to a pound of it you must stir in a pound of double refined sugar. but you must not let it boile then put it into your pots or glasses & let it stand a day or 2. then fill your halfes whene they are dry Candied & set them into your stove to dry the top of the meat.