Crystallized Orange Blossoms

Fleurs d’Oranger Cristallisees

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

Pick the petals one by one from the Flowers, and put them into water. Drain this off, and squeeze the Flowers with your hands to bruise them, and drain on a sieve. Make a fine syrup, equal in bulk to the Flowers, clarify it and add the Flowers. Let the syrup boil up about seven times. Then remove it from the fire, and let it stand till the sugar forms a coating all around the Petals. Then drain them, separate such as adhere to one another, spread them on a paper for an hour or so, till perfectly dry, and then put in boxes lined with white paper and keep in a cool, dry place.