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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 24
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To preserve Oranges. Take the roundest & smoothest oranges you can get, keep them in Spring Water for 2 or 3 Days changing it every Day; then tie them repeatedly in a smooth Cloth very tight & put them over the Fire in cold Spring Water & let them boil gently about ten Minutes; then put them in fresh Water & let them do as before till quite tender, then cut a Hole at the Stalk as Small as you can get a Tea Spoon in; take out all the Seeds & Pulp & be sure not to leave the least of it in; make a Syrup of double refined Sugar & Water (a Pint to a Pound) well boild & scum'd from all the Drops, then put the
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To preserve Oranges. Take the roundest & smoothest oranges you can get, keep them in Spring Water for 2 or 3 Days changing it every Day; then tie them repeatedly in a smooth Cloth very tight & put them over the Fire in cold Spring Water & let them boil gently about ten Minutes; then put them in fresh Water & let them do as before till quite tender, then cut a Hole at the Stalk as Small as you can get a Tea Spoon in; take out all the Seeds & Pulp & be sure not to leave the least of it in; make a Syrup of double refined Sugar & Water (a Pint to a Pound) well boild & scum'd from all the Drops, then put the
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