Candied Orange

Peel and quarter the oranges. Make a syrup in the proportion of one pound of sugar to one pint of water. Then take it from the fire and dip the quarters of orange in the syrup. Let them drain on a fine sieve placed over a platter, so that the syrup will not be wasted. Let them drain until cool, when the sugar will crystallize.

From page 61 of the 1904 edition.

Original page from the book