This is one of the recipes dropped from the upcoming book. Took good to bury.
To preserve Orenges, Lemmons, and Pomecitrons. First shave your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle them in three severall waters, then take so much water as you think convenient for the quantity of your orenges then put in for every pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them altogither, then set them on the fire in a brasse vessel, and when they boile, scum them very clean, and cleane them through a Jellye bag then set it on the fire & put in the orenges. Use walnuts in like manner and use Lemmons & Pomecitrons in like sort, but they must lye in water but one night. A Book of Cookery, 1591
This preserve is nice spread on cheese or even waffles. Once opened keep in fridge, it goes badspoils quickly once you open it.
* 1 cup of shelled walnuts (whole or pieces)
* 2 cups of sugar
* 2 egg whites
1) Soak the walnuts in water for one day, changing water frequently.
2) Strain walnuts and then roughly dry them off with a towel to remove skins.
3) Whisk together 2 cups of water, 2 egg whites, and 2 cups of sugar in a sauce pan and bring to boil, stirring constantly.
4) Pour mixture through wire strainer to remove egg whites.
5) Add walnuts and bring mixture to boil again, stirring frequently.
6) Boil fruit mixture for 5 minutes.
7) Store Pour nuts and syrup mixture into hot, sterile jars, seal and store in a cool, dry place.