Orange and Lemon Sugar
¹⁄₂ lb. loaf sugar
3 oranges or lemons
Pare off the yellow rind of oranges, tangerines or lemons very finely. Let it dry thoroughly. Pound it in a mortar with the sugar. Pass through a fine sieve and keep in a dry place.
Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed.