Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

CANDIED ORANGE, OR LEMON PEEL.

Soak Seville orange peel, well cleaned from the pulp in several waters, till it loses its bitterness; cut it into thin slips, simmer them in a syrup composed of two parts, by weight, of lump sugar, and one of water, and continue the simmering till they are become tender, and nearly transparent. Then take them out, put them aside for about twenty-four hours; and simmer them again in a sufficient quantity of a syrup composed of six ounces, by measure, of water, and one pound of loaf sugar, and continue the simmering till the sugar candies about the pan and peel. Now lay them separately on a wire sieve to drain; sift finely powdered sugar over them, whilst still hot, and put them to dry in a warm stove.

Candied lemon peel may be prepared in the same manner.

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Marmalades, Jams,
AND
Fruit Pastes.

Marmalades, Fruit Jams, and Pastes, are compositions of the pulpy matter of recent Fruits, or other vegetable substances, so combined into a mass with sugar, as will cause them to suffer as little alteration as possible in their native qualities. These comfitures are therefore in reality solid extracts of the pulpy matter of fruit conserved by means of sugar.

The evaporation of the mass is most conveniently performed in broad hollow vessels; the larger the surface of the vessel, the sooner will the aqueous parts exhale. When the pulpy matter begins to grow thick, great care is necessary to prevent its burning. This accident is almost unavoidable if the quantity be large, and the fire applied, as usual, under the pan; it may be effectually prevented, by pouring the mass, when it has acquired the consistence of syrup, into shallow earthen pans, and placing those in an oven with its door open, moderately heated; which, acting uniformly on every part of the liquid, will soon reduce it to any degree of consistence required. This may likewise be done, and more securely, by setting the evaporating vessels in boiling water; but the evaporation is in this way very tedious. The application of steam by means of what is called a preserving pan, is the best contrivance for preparing jams, fruit pastes, and all other culinary preparations, which are liable to become injured by a degree of heat exceeding that of boiling water.