To preserue Orenges
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This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To preserue Orenges". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To preserue Orenges. You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or fiue dayes, and you must chaunge the water once or twice a day, and when you preserue them, you must haue a quarter of faire water to put in your Suger, and a little Rosewater, and set it on the fire, and scum it verye cleane, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so fiue or sixe times, and when they be enough, put in your Orenges and let your sirroppe stand till it be colde, and then put your syrrop into your Orenges.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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To preserue orenges. C[hu]se out the fairest, and the heauiest, that is full of liquor, and cut them ful of litle specks, then make a little round hole in the stalke of the Orenge, and breake the stringes of the meate of the Orenges & close the meate to the sides of your Orenges with your finger, then will part of the iuice and kernells come out, and laye them in water three daies and three nights, then take them out, and set a pan with water ouer the fire, and when it seeths, put in your Orenges, let them not seeth too fast, then you must haue another panne with water readye seething to shift your Orenges out of the other water, when they haue sodden a prety while and so haue one panne after another to shift them still vppon the fire x. or xii. times to take away the bitternesse of the Orenges, and you must keepe them as whole as you can in the boyling, and then take them vp one by one, & lay them vpon a platter the hole downeward, that the water may runne the clearer out of them, then let them stande so vntill you haue boyled your sirrop, readie for them. Nowe to make your sirrop take to euery two Orenges, a pinte of water, & a pound of suger, let your suger be finely beaten before you put it into your liquor & looke that the kettle you boyle them in, be sweete brasse, then take x. whites of egges, and put them into your kettle with your liquor and suger, and beate your whites of egges, and the liquor together a good quarter of on houre, then set your liquor vpon a softe fire of coales, and let it seeth so soon as you can, hauing a faire skimmer, and a Cullender ready, and set your Colender in a faire bason, and as your whites of egges riseth in skumme take them vp with your skimmer and put them in your Collender, and you shall haue a great quantity of sirrope come from your skumme through your Colender into your bason, and that you must saue, and put it in to your kettle agoin, and when your great skumme is off, there will arise still some skumme, which you must take off with a skymmer, as cleane as you can, and when your sirrope hath sodden a pretie while, then put in your Orenges, and let them boyle softlye, till you think they be enough, & the sirrop must be somewhat thick, then let your Orenges stand al night vpon the fire, but there must be nothing but imbers. And in the morning take them vp, and put them in Glasses or Gally pots. [The Good Housewife's Jewell]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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