Candied Lemon and Orange Peel
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Lemon and orange peel if saved can be put to excellent use.
- Take out the greater portion of the white inside;
- throw the rinds into boiling water and simmer gently for twenty minutes.
- Drain, weigh, and take a pound of sugar to every pound of peel.
- Put a layer of sugar and a layer of fruit into the preserving kettle;
- stand it over a slow fire until the sugar melts.
- When melted, cook slowly until the rinds are transparent.
- Lift them out;
- drain them and when nearly dry roll in granulated sugar.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Colander
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Kettle