DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 8

8 To preserve Oranges whole.
Chuse your Oranges high coloured, & with a thick Rind. Pare off the Rinds very thin, & lay them in water for two or three days, changing the water twice a day, be sure to keep them under the water, or they will turn black. Cut a hole in the stalk end of the size of a shilling, & save the piece cut out, pick out the pulp, saving the juice. Then put them into boiling water, & cover them close with a cloth, let them boil slowly half an hour. Have ready another kettle of water, take them out of the first, & put them into the second, (it is good plan to tie them singly in cloths to prevent their breaking.) boil them in a large quantity of water & they will be of a better colour, & will require only once changing. Make a Syrup with three pints of water to a pound of Sugar, boil, & skim it well, then drain the Oranges, & put them into the Syrup when hot, covering them with a paper close to the Oranges, & let them stand scalding for an hour. Then take them up, put them in an earthen pot, pour the Syrup over them, & let them stand two days. Then pour off the Syrup, boil it, and put in the Oranges to boil gently a full quarter of an hour. Put them into the

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8 To preserve Oranges whole. Chuse your Oranges high coloured, & with a thick Rind. Pare off the Rinds very thin, & lay them in water for two or three days, changing the water twice a day, be sure to keep them under the water, or they will turn black. Cut a hole in the stalk end of the size of a shilling, & save the piece cut out, pick out the pulp, saving the juice. Then put them into boiling water, & cover them close with a cloth, let them boil slowly half an hour. Have ready another kettle of water, take them out of the first, & put them into the second, (it is good plan to tie them singly in cloths to prevent their breaking.) boil them in a large quantity of water & they will be of a better colour, & will require only once changing. Make a Syrup with three pints of water to a pound of Sugar, boil, & skim it well, then drain the Oranges, & put them into the Syrup when hot, covering them with a paper close to the Oranges, & let them stand scalding for an hour. Then take them up, put them in an earthen pot, pour the Syrup over them, & let them stand two days. Then pour off the Syrup, boil it, and put in the Oranges to boil gently a full quarter of an hour. Put them into the