{"id":5444,"slug":"candied-lemon-or-orange-peels","title":"Candied lemon or orange peels.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lemon or orange peels","water","sugar for syrup"],"ingredients_norm":["lemon or orange peel","water","sugar for syrup"],"steps":["Put a sufficient quantity of lemon or orange peels on the fire with enough water to cover.","Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often.","Then pour off the water, and put the peels in an earthern jar, covering with a fifteen degree boiling syrup. Use a syrup gauge or cooking thermometer to determine the density.","Let the peels stand for twelve hours, then pour off the syrup and boil it up to eighteen degrees.","Pour again over the peels and let it set for twelve hours.","Repeat this operation six or seven times, gradually increasing the density of the syrup until it reaches thirty-two degrees.","The last time prepare a fresh thirty-two degree syrup. Drain the old syrup from the peels, add them to the fresh boiling syrup, and boil up once.","Then put the peels in stone jars or pots, cover with the syrup, and seal when cold."],"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/39550","source_ref":"pg:39550:w77:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e5ac2d4c4856fde6b2b8d156da933dde9c3c0d801e4c90d775ec0c5bda74a106","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","notice":"Historical recipe (1919), 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-or-orange-peels"}