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English cookbook, 1799
Page 139
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To Preserve Oranges in Slices Lay your oranges in water for a day or two change it several times, then grate off all the outside Rind, then cut the skins in quarters, and take it off as you do a china orange keeping the skins as thick as possible. Boil them till they are tender and change the water as often as is found necessary, during the time the skins are boiling, juice the oranges and add double the weight of fine sugar & boil it till the syrup is clear, thin cut the orange skins very thin quite round the quarter and take care to have the inside Rind thro' every peice (which makes it look like sliced orange) put them into the syrup as you cut them and when it is all in, boil it till clear which it will be with little boiling, and the qucker the better colour. NB The juice of 12 oranges will be syrup enough for 8 skins [illegible] Mrs Edmundsen
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To Preserve Oranges in Slices Lay your oranges in water for a day or two change it several times, then grate off all the outside Rind, then cut the skins in quarters, and take it off as you do a china orange keeping the skins as thick as possible. Boil them till they are tender and change the water as often as is found necessary, during the time the skins are boiling, juice the oranges and add double the weight of fine sugar & boil it till the syrup is clear, thin cut the orange skins very thin quite round the quarter and take care to have the inside Rind thro' every peice (which makes it look like sliced orange) put them into the syrup as you cut them and when it is all in, boil it till clear which it will be with little boiling, and the qucker the better colour. NB The juice of 12 oranges will be syrup enough for 8 skins [illegible] Mrs Edmundsen
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