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To Make Conserve Of orenges.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make Conserve of Orenges. Take Orenges and pare them very thin the red of the out sides away and quarter them in four, and take away the white of the inside, then seeth them in faire water softlye for breaking, ofte change them in warm water til they be lost: as the yelownes dooth seeth away, so weareth away the bitternes, then take them out of the water and lay them in a fair vessell that the water may run away from them, then beate them small with a spoone, and put to every pound of Orenges one pound of sugar, and half a pound of Rosewater, and boile them togither and box them.


Links to modern interpretations:

Medieval Cookery  

Conserve of Orenges
Daniel Myers
Medieval Cookery

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