Orange peel was a handy ingredient for the 18th century confectioner, but as the fruit was only available for a limited season, it was important to preserve it for use in baking later in the year.
This 18th century recipe talks us through the process of ‘candying’ peel so that it could be stored in the form of orange ‘chips’. There’s even a serving suggestion for apple and orange tart.
Take yr whole oranges & scrape of the outward rind with a knife to make them look clear, then steep in water 4 days, shifting them 2 a day. Then cut them in halves & take out the clear lumps between the partitions as whole as you can with the point of a knife. Boyle yr peel in water, very tender. Then take out all the strings but take out as little of the white as you can. Then cut them in small long thongs as broad & thin as possible. Then take dubble their weight of dubble refind sugar & make it in a rich sirrip, the sugar only dipt in boyling water. Then put in yr chips & clear lumps, the seeds pick’d out with a pin. Boyle them slowly a good while, 3 qrs of an hour. Keep them in a china bason. Dont cover them till quite cold. When you do them for tarts, you may do them with powder sugar & slice some raw appels thin & boyle it in the sirrop with yr chips. Frensh appels or pippins are best.