Soak Seville orange peel, well cleaned from the pulp in several waters,
till it loses its bitterness; cut it into thin slips, simmer them in a
syrup composed of two parts, by weight, of lump sugar, and one of water,
and continue the simmering till they are become tender, and nearly
transparent. Then take them out, put them aside for about twenty-four
hours; and simmer them again in a sufficient quantity of a syrup
composed of six ounces, by measure, of water, and one pound of loaf
sugar, and continue the simmering till the sugar candies about the pan
and peel. Now lay them separately on a wire sieve to drain; sift finely
powdered sugar over them, whilst still hot, and put them to dry in a
warm stove.
Candied lemon peel may be prepared in the same manner.
Marmalades, Jams,