Transcribe
Translate
English cookbook, 1820
Page 146
More information
digital collection
archival collection guide
transcription tips
To preserve Oranges Whole Mrs Holine Winstanley Take Six large Seville oranges - cut the peel in what manner you please - put them into Spring Water - set them over a Charcoal fire to boil till tender shifting the water often to take off the bitter - let the water boil as you change it or you will harden your peels - Make your Syrup of two Pints and half of Spring Water and two pounds and half of double refined Sugar - boil and scum it then boil your oranges in it a quarter of an hour and put them with your jelly. Pot and when cold cover them down the Syrup must be boil'd three or four times adding some Sugar to it. -
Saving...
prev
next
To preserve Oranges Whole Mrs Holine Winstanley Take Six large Seville oranges - cut the peel in what manner you please - put them into Spring Water - set them over a Charcoal fire to boil till tender shifting the water often to take off the bitter - let the water boil as you change it or you will harden your peels - Make your Syrup of two Pints and half of Spring Water and two pounds and half of double refined Sugar - boil and scum it then boil your oranges in it a quarter of an hour and put them with your jelly. Pot and when cold cover them down the Syrup must be boil'd three or four times adding some Sugar to it. -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
