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English cookbook, 1600s
Page 110
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long double suggar will suffice To make the conserve of orangers. Cut your orangers in two and take out the inmeat and beat the skins as small as meal and cast away the harts, and after your skins are very small beaten mix them and the inmeat together and take the double weight of them of suggar and put these all together into your gilly pot and beat them there untill they come to the consistance of a conserve and stir it about every day once for the space of a month
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long double suggar will suffice To make the conserve of orangers. Cut your orangers in two and take out the inmeat and beat the skins as small as meal and cast away the harts, and after your skins are very small beaten mix them and the inmeat together and take the double weight of them of suggar and put these all together into your gilly pot and beat them there untill they come to the consistance of a conserve and stir it about every day once for the space of a month
Szathmary Culinary Manuscripts and Cookbooks
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