(2) Cut the rinds off and squeeze out the juice of sufficient
Lemons to make 61b., weighing both together. Boil the
rinds in plenty of water till quite soft, then drain, and
put them into cold water to steep for three hours. Drain
the peels on a sieve, scrape out the white pulp, and cut
the rinds into straw-like threads. Boil 611). of preserving-
sugar to the feather degree, then put in the peels and
strained Lemon-juice ; stir it while boiling for twenty
minutes over the fire. When cooked, turn the marmalade
into pots and leave it till cool. Cut some round pieces of
paper the size of the pots, dip them in brandy, put them
on the tops, cover with more paper, and tie down tightly.
(3) Allow an equal weight of fruit and sugar, cut the
Lemons into halves, squeeze out the juice, and strain it.
Put the peels in a saucepan with plenty of water and boil.
When quite tender drain the peels, scoop out as much of
the insides as possible, and cut the yellow rinds into thin
shreds. Put the juice of the Lemons into a preserving-
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, sec under their special heads.
846
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
lemons — continued.
pan with the sugar and boil it to a syrup, then put in
the shred rind and continue boiling until reduced to the
proper consistency. Turn the marmalade into jars, and
when quite cold put in each jar a round of paper that
has been dipped in brandy, cover with parchment, and tie
down with line twine. Keep them in a dry store-cupboard
for use.
(4) Cut the Lemons in quarters, then thinly peel them,
remove the white pith and seeds from the pulp, and slice
it ; cut the peel into thin shreds, weigh the pulp and
peel, and for each pound pour over Iqt. of filtered water.
.Let it steep for twenty- four hours, then put it into a
preserving-pan with the pips and white pith tied up in
a muslin bag. Boil the whole slowly for two hours, or
until quite tender, then remove the muslin bag, weigh
the fruit, and for each pound allow 1 Jib. of coarsely- crushed
loaf sugar , return the whole to the preserving-pan, and boil
gently lor about two hours. When perfectly clear, turn
the marmalade into jars, let it get cold, then put in each
jar a round of brandied paper, cover with parchment, and
tic down tightly. Keep lor use in a dry store-cupboard.
(5) Cut the Lemons into thin slices and remove the
seeds ; weigh the Lemons and for each pound a1 low 3 pints
of water; put them with the water into a vessel and let
them staid for twenty-four hours. Afterwards turn the
fruit and water into a lined pan and boil gently until a
straw will easily penetrate the peel, turn them into the
vessel, leave until the following day, then weigh the fruit,
and for eaffli pound allow 14lb. of coarsely-crushed loaf
sugar : boil the whole until the syrup has thickly reduced.
Fill some jars with the marmalade, let it get cold, then
put in each jar a round of paper that has been dipped in
brandy, cover with parchment, tie down, and put them
away in a cool dry store- cupboard. When the marmalade
is cooked, the chips should be rather transparent.
Page 302
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Cut the rinds off and squeeze out the juice of sufficient Lemons to make 61b., weighing both together. Boil the rinds in plenty of water till quite soft, then drain, and put them into cold water to steep for three hours. Drain the peels on a sieve, scrape out the white pulp, and cut the rinds into straw-like threads. Boil 6lb. of preservingsugar to the feather degree, then put in the peels and strained Lemon-juice ; stir it while boiling for twenty minutes over the fire. When cooked, turn the marmalade into pots and leave it till cool. Cut some round pieces of paper the size of the pots, dip them in brandy, put them on the tops, cover with more paper, and tie down tightly.
(3) Allow an equal weight of fruit and sugar, cut the Lemons into halves, squeeze out the juice, and strain it. Put the peels in a saucepan with plenty of water and boil. When quite tender drain the peels, scoop out as much of the insides as possible, and cut the yellow rinds into thin shreds. Put the juice of the Lemons into a preserving-
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, sec under their special heads.
Lemons — continued.
pan with the sugar and boil it to a syrup, then put in the shred rind and continue boiling until reduced to the proper consistency. Turn the marmalade into jars, and when quite cold put in each jar a round of paper that has been dipped in brandy, cover with parchment, and tie down with line twine. Keep them in a dry store-cupboard for use.
(4) Cut the Lemons in quarters, then thinly peel them, remove the white pith and seeds from the pulp, and slice it ; cut the peel into thin shreds, weigh the pulp and peel, and for each pound pour over Iqt. of filtered water. .Let it steep for twenty- four hours, then put it into a preserving-pan with the pips and white pith tied up in a muslin bag. Boil the whole slowly for two hours, or until quite tender, then remove the muslin bag, weigh the fruit, and for each pound allow 1 Jib. of coarsely- crushed loaf sugar , return the whole to the preserving-pan, and boil gently lor about two hours. When perfectly clear, turn the marmalade into jars, let it get cold, then put in each jar a round of brandied paper, cover with parchment, and tic down tightly. Keep lor use in a dry store-cupboard.
(5) Cut the Lemons into thin slices and remove the seeds ; weigh the Lemons and for each pound allow 3 pints of water; put them with the water into a vessel and let them staid for twenty-four hours. Afterwards turn the fruit and water into a lined pan and boil gently until a straw will easily penetrate the peel, turn them into the vessel, leave until the following day, then weigh the fruit, and for each pound allow 14lb. of coarsely-crushed loaf sugar : boil the whole until the syrup has thickly reduced. Fill some jars with the marmalade, let it get cold, then put in each jar a round of paper that has been dipped in brandy, cover with parchment, tie down, and put them away in a cool dry store- cupboard. When the marmalade is cooked, the chips should be rather transparent.