To Pickle Orranges
"Take your Orranges and rub them w: Salt then put them in fair water There o lett them Stand 2 dayes changng the water often then Cult off a bitt of the topps and Scoops out all the meat then boyle them in water often changing it till they be very tondor, then fill the orraings with Doublo refmed Suggar beaten, then put on the topps again and tyd them up neatly wth Some Silke: and to 10 Orrangos take and wator and refmed Suggar as much as will make astrong pickle put the Orranges into it and boyle them till they are clear -- then take them out of the pickle again and when they are cold take of the thred and put them into the pickle again to keep them for fecond course"
Note on the Original Text
This recipe is typical of early 18th-century English manuscript cooking: terse, direct, and assuming the reader had a certain familiarity with kitchen procedures. Spelling reflects the phonetics of the period ('Orranges' for oranges; 'tyd' for tied), and instructions are written in a flowing sequence without precise temperatures or times. Quantities are sometimes vague—here, it's clear about the number of oranges but less so about sugar or water, suggesting the writer expected an experienced housekeeper to judge 'as much as will make a strong pickle.' Overall, the language is practical and geared toward those familiar with sugarwork and fruit preservation.
Title
Cookbook 1700 - 1775 (1738)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1738
Publisher
Unknown
Background
Step back into the savory world of the early 18th century with this enchanting culinary manuscript, brimming with recipes, household hints, and the elegant flavors that defined an era of rich dining and refined taste.
Kindly made available by
Folger Shakespeare Library
This recipe dates from roughly 1700 to 1775, a time when sugar was both a luxury and a mark of refinement. 'Pickling' fruits in syrup, as described here, was a popular way to preserve and showcase exotic imports like oranges, which were still somewhat rare and expensive in England. Such confections were typically served at the end of formal meals, especially as a treat in the 'second course'—a course reserved for sweetmeats and fruits. The method combines both preservation and presentation, reflecting the period's fascination with sugarwork, elaborate table displays, and the conservation of fruits for year-round enjoyment.
Cooks at the time would have used a sharp knife to cut and scoop the oranges, wood or earthenware bowls for soaking, a large copper or iron pot for boiling, and muslin or fine thread—perhaps silk, as noted—for tying the fruit tops back in place. A simple hearth fire for boiling, wooden spoons for stirring, and glass jars or ceramic crocks for storage would complete the toolkit. Presentation was key; the finished oranges would be served on a fine porcelain or pewter dish.
Prep Time
1 hr
Cook Time
1 hr
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 10 oranges
- Coarse salt (about 2 oz for rubbing)
- Double-refined (very pure, white) sugar – 2–2½ lb (substitute regular white caster sugar)
- Water – approximately 2–3 quarts for soaking and boiling, plus 2½ cups for syrup
- Strong thread or kitchen twine (for tying tops)
Instructions
- Start by taking 10 oranges and rubbing them all over with salt.
- Place them in a bowl and cover with fresh water, letting them soak for 2 days.
- Change the water several times a day.
- After soaking, slice a small piece from the top of each orange and carefully scoop out all the flesh, leaving the peels intact.
- Boil the emptied orange peels in fresh water, changing the water a few times, until they become very tender.
- Fill each orange shell with about 1–1.5 oz of finely beaten (powdered) double-refined sugar.
- Replace the tops, and tie them on with thread or kitchen twine.
- In a large saucepan, make a strong syrup (pickle) by boiling about 1¾ lb of refined sugar with 2½ cups of water.
- Add the filled oranges to the syrup and simmer gently until they become translucent and clear.
- Carefully remove the oranges from the syrup and let them cool.
- Once cool, cut off the thread, then put the oranges back into the syrup.
- Store the oranges in the syrup in a jar for several days to develop flavor.
- Serve as a sweet treat or at the end of a meal.
Estimated Calories
300 per serving
Cooking Estimates
You will need to spend some time preparing the oranges, soaking them, and cooking them. Soaking takes 2 days but is mostly unattended. The actual hands-on preparation, cooking, and filling take about 2 hours. Each serving is one orange, and each has about 300 calories, mostly from sugar.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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