Candied Orange or Lemon Peel

Under an article called “Two Old Recipes” in the Confectioner and Baker for April 1901, the editor remarked that there were some old-time recipes that could not be improved upon. One of these, a confection rarely seen at the time, was candied orange peel. Evidently, by 1900, it had given way to a myriad of more elaborate things. Yet, as he remarked: “placed in a dainty box lined with silk paper, this dainty confection is most acceptable.”