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Orange Peel, Glazed

Erken's 1914 recipe for glazed orange peel: peel slivers simmered in a sugar syrup of 250 g sugar and 2 dl water, dried briefly in the oven and dusted with sugar; used as a candied-peel substitute and cake decoration.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 583 (falt i det fri)

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About the dish

From the chapter on preserving in Henriette Schønberg Erken's "Stor kokebok" (1914). Glazed orange peel was the household's own substitute for store-bought candied peel, and was used both as decoration and in baking.

How to make it

  1. 1

    Cut the peels

    Wash the oranges well and cut the peels into fine slivers.

  2. 2

    Boil the sugar syrup

    Put the sugar and water over the heat, boil for 5 minutes and skim off the foam.

  3. 3

    Steep the peels

    Place the peel slivers in the syrup and let them simmer until they have absorbed the sugar. Then give them a quick boil-up.

  4. 4

    Dry in the oven

    Put the pot into the oven for 5 minutes so the peels dry.

  5. 5

    Dust with sugar

    Spread the peels out over a dish and dust with sugar. Used as decoration for mousses and cakes, or in place of candied peel in baking.

Changes from the original

"Del." is interpreted as deciliter. The method is divided into numbered steps and the language modernized in the steps; quantities are unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 583) → Modernised~76% of the text changedremovedadded
250 gr. appelsinskal g appelsinskall (fra godt vaskede appelsiner). 250 gr. sukker g sukker. 2 del. vand. De vaskede skal skjæres dl vann. sukker til å strø over. Vask appelsinene godt og skjær skallene i fine strimler; strimler.. Sett sukker og vand sættes vann over ilden, koker varmen, kok i 5 minutter, skummes; heri smaakoker skallene, minutter og skum av.. Legg skallstrimlene i laken og la dem småkoke til de har trukket sukkeret til sig, gives seg. Gi dem så et hurtig opkok. Gryten sættes raskt oppkok.. Sett gryten inn i stekeovnen i 5 minutter, forat minutter så skallene skal tørre. Lægges tørker.. Legg skallene utover et fat og strøes over med sukker. — Skallene benyttes strø sukker over. Brukes som pynt til fromager fromasjer og kaker kaker, eller kan benyttes istedenfor i stedet for sukat til i bakverk.

Note on Modernised

«Del.» er tolket som desiliter. Fremgangsmåten er delt i nummererte trinn og språket modernisert i trinnene; mengder er uendret.

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Frequently asked questions

What is glazed orange peel used for?
They are used as decoration on mousses and cakes, or in place of candied peel in baking.
What quantities are needed?
250 g orange peel, 250 g sugar and 2 dl water – that is, equal parts peel and sugar.
How do you proceed?
Wash the peels and cut them into fine slivers. Boil the sugar and water for 5 minutes and skim off the foam. Simmer the peels in the syrup until they have absorbed the sugar, give a quick boil-up, put the pot in the oven for 5 minutes to dry the peels, spread them out over a dish and dust with sugar.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 583.

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