No. 3782 — Candied Orange Peel, Another Method
English historical translation of Molokhovets recipe No. 3782 from the 1901 Russian cookbook, retaining original methods and measures.
When serving oranges, carefully divide the peel of each into four sections. Soak the peels in water for two to six days until enough have accumulated, changing the water each day.
Cook the peels in fresh cold water until soft, then dry.
For 2 pounds peels make a syrup from 3 pounds sugar and 6 glasses water. Add the peels and cook until thick with very little syrup remaining.
Transfer to a salad bowl and cool slightly. Place ½ pound additional fine sugar on a sheet of paper, roll each peel in it and lay on a sugar-dusted plate. Dry indoors, pack in glass jars, tie with paper and keep dry.
The total is therefore 2 pounds peel, 3½ pounds sugar and 6 glasses water. Use in puddings, kulich and cake decorations.
A simpler method soaks the peels three to six days with daily water changes, boils until soft, dries, and cooks 2 pounds peels with 1 pound sugar and 1 glass water until the syrup evaporates. Spread to dry, then store in a jar.