To preserve Oranges whole

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the best Bermudas or Sevile Oranges you can get, and pare them with a Penknife very thin, and lay your Oranges in Water three or four Days, shifting them every Day; then put them in a kettle with fair Water, and put a Board on them to keep them down in the Water, and have a Skillet on the Fire with Water, that may be ready to supply the Kettle with boiling Water; as it wastes it must be filled up three or four Times, while the Oranges are doing; for they will take up seven or eight Hours boiling; they must be boiled till a Wheat-straw will run through them, then take thein out, and scoop the Seeds out of them very carefully, by making a little Hole in the Top, and weigh them, to every Pound of Oranges put a Pound and three quarters of double refined Sugar, beat well and sifted thro’ a clean lawn Sieve, fill your Oranges with Sugar, and strow some on them, Jet them he a little while, and make your Jelly thus.

Take two Dozen of Pippins or John Apples, and slice them into Water, and when they are boiled tender, strain the Liquor from the Pulp, add to every Pound of Orange you must have a Pint and half of this Liquor, and put to it three quarters of the Sugar you left in filling the Orange, set it on the Fire and let it boil, and skim it well, and put it in a clean Earthern Pan till it is cold, then put it your Skillet, put in your Oranges, and with a small Bodkin job your Oranges as they are a boiling to let the syrup into them, strew on the rest of your Sugar whilst they are a boiling, and when they look clear take them up, and put them in your Glasses, but one in a Glass just fit for them, and boil the Syrup till it is almost a Jelly, then fill up your Glasses; when they are cold, paper them up, and keep them in a dry Place.