{"id":8014,"slug":"candied-lemon-and-orange-peel","title":"CANDIED LEMON AND ORANGE PEEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["lemon and orange peel","sugar","granulated sugar","boiling water"],"ingredients_norm":["lemon and orange peel","sugar","granulated sugar","boiling water"],"steps":["Take out the greater portion of the white inside.","Throw the rinds into boiling water and simmer gently for twenty minutes.","Drain, weigh, and take a pound of sugar to every pound of peel.","Put a layer of sugar and a layer of fruit into the preserving kettle.","Stand it over a slow fire until the sugar melts.","When melted, cook slowly until the rinds are transparent.","Lift them out; drain them and when nearly dry roll in granulated sugar."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w115:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d03bbe732dc142f15e215d6599d80db3ef42ef54b7f7e44dad8dc6a9a99ae9ae","created_at":"2026-08-02T17:07:29Z","updated_at":"2026-08-02T17:07:29Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/candied-lemon-and-orange-peel"}