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Anne Bayne booke [of recipes] circa 1700
Page 26
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(26) To preserve oringes hole very fine Take the best Seville oringes that are round and thick and pare them with a narrow thin paring then cut a [dozell?] out of the top and rub them with a little salt then throw them into fair water and put them in a pan and lay the parings on the top of them. then cover them quick over with a paper. fill the pan up with water and let them boile till they be so tender that the meat will scoop out. Then scoop them with a small scoop and take care of breaking them. then throw them into cold water and take what quantity of sugar you think will cover them. it must be double refin'd then dip your sugar in water and to every pound of sugar put a pint of water. let it boile and scim it very [illegible] and when the sugar is cold fill every oring full of syrup and get them in your pan with the tops upward then lay your chips upon them and cover them with the same sugar then cover them with a paper and boil them till they be clear and let them stand till the next day and if they be not loose give them another hour then put every oring into a little pot by themselves with the top upwards and fill them up with syrrup if you would have them fild with jelly of oring you must do it thus take your par'd oringes and pill of all the whites then take out all the pipins and put your oringes into your pan with as much water as will cover them and let it boile very well. then put it thro the jelly bag and to a pint of jelly put a pound of double refin'd sugar your jelly must be very hot before you put your sugar in and boile it very well and put as much into your oring as it will hold. and fill the pot with syrrup that was boiled in for the chips. you must keep them for candying. preserved lemons is done the same way only they must be pitted first.
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(26) To preserve oringes hole very fine Take the best Seville oringes that are round and thick and pare them with a narrow thin paring then cut a [dozell?] out of the top and rub them with a little salt then throw them into fair water and put them in a pan and lay the parings on the top of them. then cover them quick over with a paper. fill the pan up with water and let them boile till they be so tender that the meat will scoop out. Then scoop them with a small scoop and take care of breaking them. then throw them into cold water and take what quantity of sugar you think will cover them. it must be double refin'd then dip your sugar in water and to every pound of sugar put a pint of water. let it boile and scim it very [illegible] and when the sugar is cold fill every oring full of syrup and get them in your pan with the tops upward then lay your chips upon them and cover them with the same sugar then cover them with a paper and boil them till they be clear and let them stand till the next day and if they be not loose give them another hour then put every oring into a little pot by themselves with the top upwards and fill them up with syrrup if you would have them fild with jelly of oring you must do it thus take your par'd oringes and pill of all the whites then take out all the pipins and put your oringes into your pan with as much water as will cover them and let it boile very well. then put it thro the jelly bag and to a pint of jelly put a pound of double refin'd sugar your jelly must be very hot before you put your sugar in and boile it very well and put as much into your oring as it will hold. and fill the pot with syrrup that was boiled in for the chips. you must keep them for candying. preserved lemons is done the same way only they must be pitted first.
Szathmary Culinary Manuscripts and Cookbooks
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