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English cookbook, 1600s
Page 95
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litle water and when they ar boyling prick them now and then to let out the joyce and boyl them therin untill your water be strong enough and clear. To confect orange skins Cut your orangers into two and take out the inmeat but make not the skins of them too thin and let the skins steep in cold water two or three days changing the water once every day then boyl them amongst water untill that straw may goe through them then make a syrop of the weight of themselves of suggar and dry the skins and boyl them amongst the syrop stirring them frequently untill you think that they
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litle water and when they ar boyling prick them now and then to let out the joyce and boyl them therin untill your water be strong enough and clear. To confect orange skins Cut your orangers into two and take out the inmeat but make not the skins of them too thin and let the skins steep in cold water two or three days changing the water once every day then boyl them amongst water untill that straw may goe through them then make a syrop of the weight of themselves of suggar and dry the skins and boyl them amongst the syrop stirring them frequently untill you think that they
Szathmary Culinary Manuscripts and Cookbooks
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