The True Way of Preserving and Candying
- Year
- 1681
- Era
- 17th century
- Origin
- England · Europe
- Language
- English
- Category
- English pre-1800
The True Way of Preserving and Candying, issued anonymously in 1681, is a specialist English manual devoted to the preservation of fruits, the making of conserves and syrups, and the art of candying and confectionery. Works of this kind reflect the growing seventeenth century interest in sugar based domestic skills, then central to gentry household management, and document techniques that bridged the apothecary's craft and the still room.
Cooking from this book
Candied Orange Peel
Signature dishA glittering confection of bitter orange rind steeped and crystallised in sugar until translucent, candied orange peel epitomises this slim English manual. Published at a moment when sugar was shifting from apothecary's ingredient to household luxury, the book dwells on the careful art of preserving fruits at the peak of their season. Few sweetmeats better capture its preoccupations: patience, clarity of syrup, and the transformation of a humble peel into a jewel for the banqueting table.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
