To Preserver Oranges Whole
From the treasured pages of Cookbook of Elizabeth Langley
Written by Elizabeth Langley
To Preserver Oranges Whole
"Take your Oranges & scrape or rasp of the outward rind & make a hole in the top & take out all the inside meat throw them into spring water as you do them shifting the water very often when they have laid in the water 3 or 4 hours boil them in spring water till they are tender changing the water till the bitterness is quite gone off then drain them well from the water & make a syrrup for them of to a pound of Oranges a pound of double refin'd sugar a pint of water & the juice of one Lemmon put them into a Jug pot & pour the syrrup on them boiling hot cover them up & set them by & every other day make the syrrup boiling hot & pour it on again this to do for nine days & on the ninth day boil the Oranges in the syrrup till they look clear then set them to drain till they are quite dry then put them into Japp pots that will hold but one Orange a piece & cover them with the syrrup made as before & added to that the Oranges was scalded with which must boil half an hour & give the Oranges a boil in it having put some pippins into the water which you made the syrrup of or pippin jelly."
Note on the Original Text
This recipe showcases 18th-century English manuscript style — written in a single, continuous stream, short on periods and heavy on logical sequencing. The spelling ('syrrup', 'preserver', 'Japp pots') and phrasing reflect the absence of standardized orthography and the assumption that the reader had hands-on kitchen experience. The directions are repetitive by design — boiling and soaking across multiple days was a key preservation technique. Quantities are proportional and simple: a pound of sugar to a pound of fruit to a pint of water, allowing for adjustment as needed. This style relied as much on practical kitchen sense as written word.
Title
Cookbook of Elizabeth Langley (1757)
You can also click the book image above to peruse the original tome
Writer
Elizabeth Langley
Era
1757
Publisher
Unknown
Background
Step into the Georgian kitchen with Elizabeth Langley's 1757 culinary collection, where refined techniques and delightful recipes await those with a taste for historic gastronomy.
Kindly made available by
Folger Shakespeare Library
This recipe comes from 'Elizabeth Langley, 1757', a time when sugar was precious and fruit preservation was both practical and festive. Such elaborate candied fruits were the height of luxury and enjoyed at the tables of England's well-to-do households. Preserved whole oranges would have delighted as edible decorations or prized gifts, after the style of imported Mediterranean sweetmeats. In 18th-century England, culinary manuscripts like this recorded the knowledge passed down through generations, reflecting both domestic economy and the era's growing fascination with sugarwork and elegant table displays.
Back in 1757, the cook would have used kitchen knives for paring, a rasp or fine grater for the rind, robust ceramic or stone jugs (jug pots) for soaking, and heavy brass or copper preserving pans for boiling the syrup and oranges gently over a hearth fire. Water was drawn from a well or spring. The routine of repeatedly boiling syrup and oranges was managed with patience, likely using wooden spoons and fine linen for draining and covering. 'Japp pots' mentioned for storage were typically glazed ceramic jars designed for preserves, each carefully packed with a single orange and sealed away from air with thick syrup, then tied with parchment or bladder.
Prep Time
1 hr 30 mins
Cook Time
3 hrs
Servings
6
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
- 6 medium oranges
- 1 lemon (juice only)
- 2 cups double-refined white sugar (caster sugar or superfine sugar as substitute)
- 2 cups water (filtered or bottled spring water preferred)
- 2-3 firm apples (e.g., Granny Smith or Bramley, as a substitute for 'pippins') or 7 oz apple jelly
- Extra filtered water for soaking and boiling the oranges
Instructions
- To make whole preserved oranges in a modern kitchen, start by washing your oranges thoroughly.
- Using a fine grater or microplane, gently remove most of the colored rind, leaving the white pith.
- With a sharp paring knife, cut a small hole at the top of each orange and scoop out the flesh, being careful to keep the peel intact.
- Place the empty orange shells into a bowl of filtered or bottled water, changing the water every hour or so over 3-4 hours to help remove any lingering bitterness.
- Next, place the emptied peels in a pot, cover with fresh water, and bring to a simmer.
- Change the water several times and repeat until the peels are tender and the bitterness has lessened, about 1-2 hours depending on the oranges.
- Drain well.
- For the syrup, combine 2 cups white sugar, 2 cups water, and the juice of one lemon in a pot.
- Bring it to a boil.
- While it’s piping hot, pour it over the oranges nestled in a deep, heatproof container or jar, covering them entirely.
- Cover and allow to sit at room temperature.
- Every second day for 9 days, reheat the syrup to boiling, then pour it again over the peels.
- On the ninth day, simmer the oranges in the syrup until translucent.
- Remove the oranges and drain on a rack until dry to the touch.
- Meanwhile, prepare additional syrup using apple (pippin) slices or apple jelly for added pectin, boil these with water and more sugar if needed; then place each orange in its own jar and cover fully with the new syrup.
- Boil the filled jars briefly if desired to help preserve.
Estimated Calories
230 per serving
Cooking Estimates
Preparing and cooking these preserved oranges takes time over several days. Most of the effort for you is at the beginning and end, but a lot of the process is waiting or reheating the syrup. Each orange you make is one serving, and each has about 230 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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