GlaceNuts3

candymaking.net

Presents:

Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

Candied Citron Peel
Citron melons
Small lump of alum
Sugar
Water

Gather the melons when they are green and only half
grown. Let them remain in a strong brine for one
week; then soak in fresh water for one week, changing
the water every day. Cut them in halves and scrape
out all the seeds and any of the soft part next to the
seeds. Peel off the outer thin rind or skin. Dissolve the
alum in a little hot water and add sufficient water to
cover the melons. Boil them steadily until they are
green in color and begin to be tender. Now drain,
cover with fresh water, and let them remain over
night. In the morning make a syrup, using one cupful
of sugar and a quarter of a cupful of water to every
pound of the melon rind. When it is boiled, add the
rinds and cook until they are quite tender; then
remove them, drain, and boil the syrup down until it
is very thick.
Dry the melon rinds in the sun, and each day, as they
dry, add a little syrup and turn the pieces. Continue
this until all the syrup has been dried into the citron.
Pack in jars and cover.

Candied Orange Peel
4 large oranges
Sugar
Cold Water

Select oranges with a bright and thick skin. Peel them
and cut the rinds into pieces of uniform size, about
one inch long, by a quarter of an inch wide. Put the
pieces into a saucepan, cover with cold water, and
bring almost to boiling-point, but do not boil. Pour off
the scalding water and repeat this process twice
again. Add to the peel its own weight in granulated
sugar, cover again with cold water, and boil until no
syrup shows in the saucepan when it is held to the
side. Spread on a buttered platter, and when partly
cool, roll in sugar.
Lemon peel may be done in the same way.
Maple candied orange or lemon peels are made as
follows: Boil the orange or lemon peels, changing the
water frequently. Drain from the water, cover with
maple syrup, and cook until it candies, stirring
constantly.

Candied Grapefruit Peel
1 large grape-fruit
Sugar

Wash the grape-fruit and cut the rind into pieces half
an inch wide; put them into a saucepan and cover
with cold water.
Bring to boiling-point and boil for five minutes.
Repeat this three times. Boil them in the fourth water
until they are tender, then drain and put them into a
fifth water, adding one cupful of sugar to each cupful
of rinds; let this boil until the liquid becomes a thick
syrup.
Drain and roll in sugar.

Previous Topic
Glacé Fruits
and Nuts 2

Return To Contents Page

Next Topic:
Fudge Recipes