The following recipe for candied citrus peels is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.
- Citrus Peels (Oranges, Lemons or Grapefruit)
- White Sugar
- Cut the peel of oranges, lemons or grapefruit into halves, quarters, or narrow strips, depending on your preference and intended use.
- Let them stand overnight in salted water (one tablespoon salt to one quart of water).
- Drain and wash thoroughly.
- Cook the peels in a pot of boiling water, changing the water repeatedly until it loses its bitter flavor. (You can skip changing the water if you like your candied peels extra tangy. But beware that this might leave some bitterness.)
- When peels are tender, drain.
- Make a syrup of equal measures of water and sugar.
- Boil for five minutes
- Cut the peel pieces into strips or leave it whole.
- Add the peels to the syrup and cook in a large saucepan until the peel becomes transparent.
- If necessary, a small amount of boiling water may be added.
- Drain on a platter or plates. Let the peel dry for 30 minutes.
- Roll in granulated sugar.
Serve as a dessert topping, or as a candy dish, in its own right.
These will store well for weeks in a dry canning jar, if they’ve been dried sufficiently.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!