Clear Orange Marmalade
From Modern cookery, in all its branches, 1884
Serves 6
This marmalade is more wholesome than those containing chips.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 461. The excerpt below is the record exactly as published.
CLEAR ORANGE MARMALADE. ( Authors Receipt.') This, especially for persons in delicate health, is far more whole- some than the marmalade which contains chips of the orange-rinds. The fruit must be prepared in the same manner, and the pulp very carefully cleared from the pips and skin. The rinds taken off in quarters (after having been washed and wiped quite clean from the black soil which is sometimes found on them), must be boiled extrerqely tender in a large quantity of water, into which they may be thrown when it boils. They should be well drained upon a large hair sieve reversed, so soon as the head of a pin will pierce them easily ; and the white skin and fibres should be scraped entirely from them while they are still warm. They should then be pounded to a paste, and \fell blended with the pulp and juice, these being added to them by degrees, that they may not remain in lumps. A quarter of a pint of water, in which the seeds have been immersed for an hour or two, well worked up with them, and then passed through a net strainer* or coarse sieve, will soften the flavour of the marmalade, and assist its jellying at the same time. Boil it rather quickly without sugar for a quarter of an hour or twenty minutes, then finish it by the directions for “ Orange Marmalade, Portuguese Receipt,” of the preceding page, but regulate the proportion of sugar and the time of boiling as follows : — Pulp and juice of Seville oranges, lb.; water strained from pips, \ pint; pounded orange-rinds £ lb. : 15 to 20 minutes. Sugar, 2| lb.
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Cook this with the app: pantry check, scaling, and the assistant.