boil them in several Waters, till a straw will run through them, then
take to every Pound of Orange or Limon one Pound of fine Sugar, and one
quart of Water, make your Syrrup, and let your Oranges or Limons boil a
while in it, then let them stand five or six days in that Syrrup, then
to every Pound, put one Pound more of Sugar into your Syrrup, and boil
your Oranges till they be very clear, then take your Oranges out, and
boil your Syrrup almost to Candy, and put to them.
Rock Candy Old Elizabethan Dessert Recipe
The above Old dessert recipe for Rock Candy is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of