Recipe Manuscript

To Preserve Citrons Oranges And Lemons

Name: To Preserve Citrons Oranges And Lemons
Prep time: PTPT1H30M
Cook time: PTPT2H
Yield: 20
Cuisine: European
Ingredients: 6 fresh citrons, oranges, or lemons (or a mix), untreated (about 1.5-2 kg total weight); 100 g coarse sea salt; 2 kg granulated sugar; 1 liter water (for syrup); Extra water for soaking and boiling; For jelly (optional): 4-5 pippin apples (about 800 g)

1712

From the treasured pages of Cookery and medicinal recipes by Kendall Rose and Anne Cater

Written by Rose Kendall, Anne Cater, Elizabeth Clarke, Anna Maria Bold

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack Other

Original Recipe • 1712

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Preserve Citrons Oranges And Lemons

"Take your Citrons and rubb them with Salt, and washe them well, pick out all the potts and lay them in a good deale of Water, for three dayes shiffting them every day, into fresh water, then cutt them in halfes or quarters (as you please) shake away all ye meat and seeds from them, then lay them in water three Dayes more, as shifft them as you did before, then boyle them a good deale of water, till they bett tender. dry them with a Cloath, and putt them in a Pott in as much Sugar and Water as will make a thick Syrrupp, to cover them, power it on them, and lett it stand for three Dayes. And every three dayes Boyl and Scum your Syrrupp and power itt on them for five or six times, and ye last time, you Boyle the Syrrupp, Boyl the Citrons in itt, till they look cleare, and Lay a wett Paper over them, and tye a board upon ye Pott and sett it in a coole place, when you spend them, you may make Some Jelly of Pippins to serve it to the Table, and if you find the Citrons Lemons or Oranges, begin to worke or Candy, then putt a little water to them and boyl them, it will make them as good as ever, if they candy you must have ye more Water"

Note on the Original Text

The recipe uses non-standardized spelling, roundabout phrasing, and omits precise measurements, relying on the cook’s eye and experience (e.g., 'as much Sugar and Water as will make a thick Syrrupp'). Prolonged soaking and repeated boiling reflect preservation strategies before reliable refrigeration. Words like 'boyle' (boil), 'pott' (pot), and 'syrrupp' (syrup) illustrate the inconsistent spelling typical of the period. Directions are written in a continuous narrative, assuming the reader’s prior kitchen knowledge.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes by Kendall Rose and Anne Cater - Click to view recipe in book

Title

Cookery and medicinal recipes by Kendall Rose and Anne Cater (1712)

You can also click the book image above to peruse the original tome

Writer

Rose Kendall, Anne Cater, Elizabeth Clarke, Anna Maria Bold

Era

1712

Publisher

Unknown

Background

Step into the inviting kitchens of the past with this enchanting collection of culinary wisdom from England's early modern era. Crafted by a talented array of women, this book promises savory pies, sweet confections, and secret family recipes—an aromatic tour through centuries-old feasts sure to delight the curious palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a handwritten collection compiled between the late 17th and early 18th centuries in England. It reflects the era’s fascination with exotic fruits—like citrons, lemons, and oranges—arriving via new global trade routes. Sugar was an expensive luxury, and preserving fruit in syrup was both a display of wealth and a means of extending precious fruit's shelf life. At the time, these preserves were served at the dessert table, often alongside jellies and other sweetmeats. The recipe’s methodical soaking, boiling, and syruping cycles reveal a careful, labor-intensive process prized for its results: jewel-like candied citrus that could enliven a feast in any season.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks would have used large earthenware or stoneware pots for soaking and storing the fruit. A brass or copper preserving pan was typical for boiling both peels and syrup. Wooden or pewter spoons were used for skimming syrup. For draining and drying, linen cloths came into play, and the preserved fruit was finally packed away beneath parchment or a ‘wett paper’ before being sealed with a wooden lid or board, all stored in a cool larder.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 30 mins

Cook Time

2 hrs

Servings

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 fresh citrons, oranges, or lemons (or a mix), untreated (about 3.3-4.4 lbs total weight)
3.5 oz coarse sea salt
4 1/2 lbs granulated sugar
4 1/4 cups water (for syrup)
Extra water for soaking and boiling
For jelly (optional): 4-5 pippin apples (about 1 3/4 lbs)

Instructions

Begin by thoroughly scrubbing your citrons, oranges, or lemons with coarse sea salt to help remove any wax or dirt and start softening the peel.
Rinse them well, then soak the fruits whole in plenty of cold water for three days, changing the water each day.
Next, halve or quarter the fruit (as you like), and remove all flesh and seeds.
Soak the peels again in fresh water for another three days, changing water daily.
Once this is done, simmer the citrus peels in clean water until they become just tender but not mushy (usually about 30-40 minutes).
Drain them and pat dry with a clean cloth.
Prepare a thick syrup by dissolving sugar in water (about 2 parts sugar to 1 part water; for example, 4 1/2 lbs sugar to 2 cups water).
Place the peels in a jar or pot and pour the hot syrup over to cover.
Let them stand for three days.
Repeat the process of boiling and skimming the syrup, then repouring it over the peels, every three days, for a total of five or six cycles.
On the last boil, cook the citrus peels in the syrup until they become beautifully translucent.
Cover with a piece of damp parchment and seal the jar.
Store in a cool place.
Serve with some freshly made apple (pippin) jelly, if desired.
If the preserved peels begin to crystallize or “candy,” simply add a little water and gently reboil to dissolve the sugar.

Estimated Calories

120 per serving

Cooking Estimates

It takes about a week to make these preserved citrus peels because you soak the fruit and peels for several days, and repeat boiling the syrup five or six times every three days. Actual cooking and prep time is short each day. One serving is based on enjoying a few pieces of peel as a sweet treat.

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.