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Lemons Or Seville Oranges To Preserve

(Confectionary.) - (The Lady's Own Cookery Book)







Take fine large lemons or Seville oranges; rasp the outside skin very

fine and thin; put them in cold water, and let them lie all night. Put

them in fresh water, and set them on the fire in plenty of water, and,

when they have had two or three boils, take them off, and let them lie

all night in cold water. Then put them into fresh water, and let them

boil till they are so tender that you can run a straw through them. If

you think the bitterness not sufficiently out, put them again into cold

water, and let them lie all night. Lemons need not soak so long as

oranges. To four oranges or lemons put two pounds of the best sugar and

a pint of water; boil and skim it clear, and when it is cold put in the

oranges, and let them lie four or five days in cold syrup; then give

them a boil every day till they look clear. Make some pippin or codlin

jelly thus: to a pint of either put one pound of sugar, and let it boil

till it jellies; then heat the oranges, and put them to the jelly and

half their syrup; boil them very fast a quarter of an hour, and, just

before you take them off the fire, put in the juice of two or three

lemons; put them in pots or porringers, that will hold them single, and

that will admit jelly enough. To four oranges or lemons, put a pound and

a half of jelly and the same quantity of syrup, but boiled together, as

directed for the oranges. Malaga lemons are the best; they are done in

the same manner as the oranges, only that they do not require so much

soaking.











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