To Candy Orange Pill
From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso
Written by Mary Cruso
To Candy Orange Pill
"Take Orange chips, lay ym in water 2 or 3 days, shifting ym twice a day, thn boil ym in 2 waters, till they bee tender; thn make a Syrup of a Quart of water & a pound of Sugar, & let it boil, thn scum it, & put in yor Orange chips, & let ym boil tender; thn let ym stand all night; thn take weight for weight of double re-fined Sugar, & boil it to candy, thn give ym a turn or 2, thn lay ym on platts to dry; put in yor Oranges thus 2 or 3 times, & thn dry ym. you may let ym lye in ye Syrup as long as yu please; thn drain ye Syrup from thm, when yu candy ym."
Note on the Original Text
Early modern English recipes like this one are written in a telegraphic, instruction-rich style, assuming the reader's practical kitchen knowledge. Words like 'ym' for 'them' or 'yor' for 'your' reflect phonetic spellings of the time, and quantities are often abstract or based on ratios (like 'weight for weight'). The process is described in logical steps, but without modern details like precise timings or temperatures. Translations into contemporary cooking often require interpreting these flexible directions and adapting for consistent results in today's kitchens.
Title
Cookbook of Mary Cruso and Timothy Cruso (1689)
You can also click the book image above to peruse the original tome
Writer
Mary Cruso
Era
1689
Publisher
Unknown
Background
Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the late 17th century, specifically 1689, as recorded by Mary Cruso. During this period in England, sugar was both a prized luxury and a medicinal staple, and 'candying' fruits like orange peel was a way to preserve their flavor, fragrance, and potential health benefits. The process also reflects the rising influence of trade, with oranges and fine cane sugars becoming fashionable among those who could afford imported goods. Recipes like this bridged the gap between medieval medical preserves and the sweetmeats enjoyed at the Stuart and early Georgian tables.
In the 17th century, cooks worked over open hearths or, if they were lucky, early kitchen stoves. Copper or brass pans would be used for boiling both peels and sugar syrup, with wooden spoons for stirring. Sieves or strainers were essential for draining syrup, and flat ceramic or pewter plates—'platts'—were used for drying the candied peels. Today, you can use stainless steel saucepans, mesh strainers, silicone spatulas, and wire cooling racks for a similar outcome.
Prep Time
20 mins
Cook Time
45 mins
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
- Peels from 4 large oranges (about 10.5 ounces)
- 4 1/4 cups water for syrup, plus more for soaking and boiling
- 2 cups granulated sugar (or double-refined/caster sugar if available)
- Extra caster or superfine sugar for final candying (about 10.5 ounces, or same weight as prepared peels)
- Optional: additional sugar for dusting
Instructions
- Begin by peeling oranges and slicing the peels into 'chips' or strips, about 1/4-1/3 inch wide.
- Submerge these in fresh water and soak for 2-3 days, changing the water twice daily to remove bitterness.
- Next, boil the soaked peels in fresh water, drain, and repeat with a second pot of water, cooking until the peels are tender.
- In a saucepan, make a syrup by combining 4 1/4 cups of water with 2 cups of sugar.
- Bring to a boil, skimming off any froth.
- Add the orange peels, simmmer gently until very tender, then leave them to steep in the syrup overnight to absorb flavors.
- The next day, prepare a candied coating by taking an equal weight of double-refined (very fine) sugar to the weight of strained orange peels, dissolve it with minimal water, and heat until it reaches the soft-ball stage (about 240°F).
- Stir in the peels, give them a few turns to coat, then arrange on a lined tray to dry.
- Repeat the candying and drying two or three times for a fully cristallized finish, allowing the peels to sit in syrup between rounds if desired.
- Once candied to your liking, drain off excess syrup and finish drying the peels on a wire rack.
Estimated Calories
120 per serving
Cooking Estimates
You will need a few days for soaking and candying the peels, but there is only about one hour of hands-on activity in total. Cooking takes less than an hour, but most of the time is waiting for soaking or drying. Each serving is about 30 grams of candied peel. Each serving has about 120 calories.
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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