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Orange Peel, Candied

Candied orange peel (Erken 1914): peel soaked 4 days, pricked and boiled tender, weighed and candied in a syrup of equal parts sugar and peel over several days; the syrup is boiled down at the end and the jars tied over the next day.

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

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About the dish

From the preserving chapter of "Stor kokebok" (1914); the recipe begins on page 583 and continues on page 584. Candying orange peel made use of an ingredient that was otherwise thrown away, and the result was used as dessert and cake decoration.

How to make it

  1. 1

    Soak the peels

    Place the orange peels in cold water and let them lie for 4 days.

  2. 2

    Prick and boil tender

    Prick the peels with a needle. Put them over the heat in boiling water so it just covers them, and boil until they are tender.

  3. 3

    Cool and weigh

    Place the peels immediately in cold water. When they have cooled, lay them out on a cloth and weigh them. Take 1 kg sugar per kilo of peel.

  4. 4

    Pour over syrup

    Moisten the sugar with water and boil it into a syrup. Pour the syrup over the peels and let it stand for 4 days.

  5. 5

    Boil down the syrup

    Pour off the syrup and boil it until smooth. Pour it over the peels again and let it stand a few days.

  6. 6

    Final boiling

    Pour everything into the preserving pot and boil for 5 minutes. Take out the peels, boil the syrup down for 15 minutes and pour it over the peels.

  7. 7

    Tie over

    Tie over the jars the next day.

Changes from the original

The ingredient list is reconstructed from the ratio in the text (1 kg sugar per kg peel), since the original has no list of its own. The method is divided into steps and the language modernized.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 703)~79% of the text changedremovedadded
1 kg appelsinskall (vekten måles etter kokingen). 1 kg sukker (1 kg per kg kokt skall). vann (til utbløting og sirup). Legg appelsinskallene Skallene legges i kaldt vann og la dem ligge koldt vann, ligger således i 4 dager.. Prikk skallene døgn; prikkes med en nål. Sett dem nål; settes over varmen i kokende vann så meget, at det så vidt såvidt står over, og kok koker til de er møre.. Legg skallene møre; legges straks i kaldt vann. Når koldt vann; når de er avkjølt, avkjølet, legges de opp op på et klede og veies. Ta 1 kg sukker klæde, veies; til hvert kilo skall.. Fukt kg. av skall tas 1 kg. sukker; sukkeret med vann og kok det dyppes i vann, koker til sirup. Hell sirupen sirup, denne helles over skallene og la det stå skallene, står i 4 dager.. Hell dager; saften helles fra og kok den koker til den er jevn. Hell den over skallene igjen og la det stå noen dager.. Hell alt jevn, helles atter over, står nogen dager. Alt helles i syltekjelen og kok syltekjelen, koker i 5 minutter. Ta opp skallene, kok minutter, skallene tas op, saften koker inn i 15 minutter og hell den over skallene.. Bind minutter, helles over glassene skallene, — tilbindes dagen etter. efter.

Note on Modernised

Ingredienslisten er rekonstruert av forholdet i teksten (1 kg sukker per kg skall), siden originalen ikke har egen liste. Fremgangsmåten er delt i trinn og modernisert språklig.

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Frequently asked questions

Why does it take so long (several days)?
The peels must first lie in cold water for 4 days to draw out bitterness. After the sugar syrup is poured over, they stand another 4 days, and then a few more days after the syrup has been boiled down again. The boiling itself takes only minutes.
How much sugar do I need?
1 kg sugar per 1 kg orange peel. The peels are weighed after they are boiled tender and cooled, before the sugar is measured out.
What is the boiling sequence at the end?
Everything is poured into the preserving pot and boils for 5 minutes. The peels are taken out, the syrup is boiled down for 15 minutes and poured over the peels. The jars are tied over the next day.
Why are the peels pricked with a needle?
The pricking lets water, and later the sugar syrup, penetrate the peel more easily, so it becomes tender and thoroughly candied.

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