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American cookbook, 1886
Page 113
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To preserve oranges. To every pound of oranges take a pound & a half of sugar. Wipe & grate the oranges, & lay them in salted water for 24 hours. Then boil till a straw pierce them easily. Cut a small piece out of the top of each orange take out all the inside & strain it so as to get all the juice to make the syrup. Then take two thirds of the sugar, a little water, & the juice and make a syrup. Skim it, put the oranges into it, taking care that they are filled with syrup & boil half an hour. Skim
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To preserve oranges. To every pound of oranges take a pound & a half of sugar. Wipe & grate the oranges, & lay them in salted water for 24 hours. Then boil till a straw pierce them easily. Cut a small piece out of the top of each orange take out all the inside & strain it so as to get all the juice to make the syrup. Then take two thirds of the sugar, a little water, & the juice and make a syrup. Skim it, put the oranges into it, taking care that they are filled with syrup & boil half an hour. Skim
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