To Pkbseeve Oranges Whole
Ingredients
Directions
Soak and boil the oranges
Lay the oranges in water for three days, changing the water every day.
Put them in a preserving-pan to boil slowly in water for seven or eight hours.
Keep adding hot water as it boils away.
Boil the oranges until tender enough for a straw to pierce them.
Take them out and scoop out the pulp and seeds.
Make the syrup
Weigh them, and to every pound of oranges add a pound and three quarters of sugar.
Fill the oranges with sugar, strew some over them, and set them aside.
Take a dozen pippins or other baking apples, slice them, put them into water, and boil them.
Strain the liquor from the pulp.
To every pound of oranges use a pint and a half of this liquor, and add to it the third of the sugar left after filling the oranges.
Set it on the fire, let it boil and strain it well, then put it by till cold.
Cook and jar
Put it into the preserving-pan with the oranges.
Keep the oranges as much as possible under the syrup as it boils, so all parts are equally done.
Strew in the remains of the sugar while the oranges are boiling.
When they are clear, take them up and put them in glasses or small jars.
When the syrup is boiled to almost a jelly, fill the glasses.
When cold, paper and cover them.
Keep them in a dry place.
Second method
Cut a hole out of the stalk end of the oranges as big as sixpence.
Scoop out all the pulp and tie the oranges singly in muslin.
Lay them in water for two days, changing the water twice a day.
Boil them in the muslin till tender, keeping them covered with water so every part is boiled alike.
Weigh the oranges before you scoop them.
To every pound add two pounds of sugar and a pint of water.
Boil the sugar and water with the orange juice to a syrup, skim it well, and let it stand till cold.
Take the oranges out of the muslin, put them in the syrup, and boil till they are clear, then put them aside till cold.
Pare and boil some green pippins till they have a strong flavour of the pippin.
Do not stir them; put them down gently with a spoon, and strain the liquor through a jelly-bag till it is clear.
To every pint of the liquor add a pound of sugar and the juice of a lemon strained as clear as possible, and boil it to a strong jelly.
Drain the oranges out of the syrup and put them into jars or glasses.
Pour the jelly over them, and when cold, cover them with brandy papers first, then tie leather over them.
Lemons can be preserved in the same manner: a strong syrup of sugar and water alone, or with the juice added, strained while boiling through a jelly-bag, answers equally well.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar
- Sweetens the fruit and, in a thick syrup, preserves it by drawing out water.
- Oranges (in the method)
- The fruit being preserved; boiling softens the peel until it becomes tender and clear.
- Baking apples (in the method)
- Pippins add natural pectin, helping the strained liquor set into a jelly.
- Lemon juice (in the method)
- Adds acidity, which supports jelly setting and brightens the flavour.
The step that matters
Keep the oranges submerged in the syrup while boiling. Keeping every part under the liquid makes heat reach all sections evenly, so the fruit cooks through uniformly instead of unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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