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Candied Lemon Peel

Candied lemon peel: peel without the white pith is soaked 8 days with daily water changes, cooked tender, and steeped in sugar syrup with a boil and 3 days' rest repeated three times. Used in baking.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 588 (falt i det fri)

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About the dish

Candied lemon peel was the household's own candied peel for baking, a way of using up the peel from lemons used for cordial and marmalade. The process of soaking and repeated boiling of the sugar syrup takes place over several weeks.

How to make it

  1. 1

    Wash and peel

    Wash the lemons well, take off the peel in four pieces and cut away all the white.

  2. 2

    Soak

    Place the peel in cold water for 8 days and change the water every day.

  3. 3

    Cook the peel tender

    Cook the peel in the last water until it is tender.

  4. 4

    Make the sugar syrup

    Bring the sugar and 1 dl of the water the peel cooked in to a boil.

  5. 5

    Boil the peel in the syrup

    Give the peel one boil in the syrup and let it stand covered for 3 days.

  6. 6

    Repeat

    Pour off the liquid, give it a boil and pour it hot over the peels. Repeat this two more times.

  7. 7

    Use

    Use in baking.

Changes from the original

The unclear amounts in the ingredient column have been set to ½ kg lemon peel and ¾ kg sugar. "1 del." has been modernized to 1 dl, and the method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 588) → 1949 (korrekturlest, s. 708)~47% av teksten endretfjernetlagt til
½ kg. citronskal ¾ sitronskall ½ kg. sukker 1 del. vand. Citronerne vann. Sitronene vaskes godt; skallet tages skal­let tas fra i 4 dele, deler, alt hvitt skjæres væk, lægges vekk, legges i koldt vand vann i 8 dage; byt vandet dager; bytt vannet hver dag. Skallet kokes i det sidste vand, siste vann til det er mørt. Sukkeret og 1 del. av det vand, vann skallet har kokt i, gives gis et opkok, skallet gives gis et opkok heri, staar tildækket står tildekket i 3 dage, dager, saften heldes helles fra og gives gis et opkok, heldes helles varm over skallene; skal­lene, dette gjentages gjentas 2 ganger til. — Benyttes i bakverk.

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Frequently asked questions

Why must the lemon peel sit in cold water for 8 days?
Soaking draws the bitter compounds out of the peel. The water is changed every day. Finally the peel is cooked tender in the last water.
How long does the whole process take?
Around 14 days: 8 days of soaking, then cooking and three rounds of sugar syrup where the peels stand covered for 3 days before the liquid is boiled and poured hot over again.
What is the proportion, and what is candied lemon peel used for?
½ kg lemon peel, ¾ kg sugar and 1 deciliter water (from the water the peel was cooked in). It is used in baking. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 588.
How do you prepare the peel?
The lemons are washed well, the peel taken off in 4 pieces, and all the white cut away before soaking.

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