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Anne Bayne booke [of recipes] circa 1700
Page 32
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(32) To Candy oringes in halfes the romon way Take your oringes & cut them in .2. & sqeaze them till you git out all the juice then put them in water for a day then boile them till they be so tender that the meat will come out with your finger & you have got all out. let them lie in cold water for a day or 2. & put fresh water to them then put them into your pan & put as much Clarified sugar as will cover them. then let them boile very well & when they are cleane take them of & let them stand till they are cold. then drain them in a seive. then boile them a few at a time untill the syrrup be thick then lay them in a tub or a pot one upon another. then power the same syrrup upon them. so keepe them for use covered up & Candy them out as you have occasion. the juice that comes from them will give 2 [shillings?] a quart. if you have any Candy that comes from your oring chips melt it with a little water & it will doe as well as Clarified sugar.
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(32) To Candy oringes in halfes the romon way Take your oringes & cut them in .2. & sqeaze them till you git out all the juice then put them in water for a day then boile them till they be so tender that the meat will come out with your finger & you have got all out. let them lie in cold water for a day or 2. & put fresh water to them then put them into your pan & put as much Clarified sugar as will cover them. then let them boile very well & when they are cleane take them of & let them stand till they are cold. then drain them in a seive. then boile them a few at a time untill the syrrup be thick then lay them in a tub or a pot one upon another. then power the same syrrup upon them. so keepe them for use covered up & Candy them out as you have occasion. the juice that comes from them will give 2 [shillings?] a quart. if you have any Candy that comes from your oring chips melt it with a little water & it will doe as well as Clarified sugar.
Szathmary Culinary Manuscripts and Cookbooks
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