To Make Orange-paste Recipe

Mrs. Mary Eales's Receipts

Rasp the Oranges, and you may make the Outside for Knots; then cut

the Oranges, and pick out all the Meat, and all the Stones from the

Meat; boil the white Rinds very tender, drain them well, and beat

them fine; to a Pint and half of the Meat put a Pound of the beaten

Rind; mix it well, make it scalding hot; then put in three Pound of

fine Sugar sifted thro' an Hair Sieve; stir it well in, and scald it

'till the Sugar is well melted; then put in the Juice of three large

Lemmons: Put the Paste in flat Earthen Pans, or deep Plates; set it

in the Stove 'till it is candy'd; then drop it on Glasses: Let what

is too thin to drop stand 'till 'tis candy'd again: Once turning

will dry it. Sevil Oranges make the best.

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