Dundee Scotch Marmalade

Ingredients

• Oranges, large, 14
• Granulated sugar, 4 pounds
• Lemon, the juice of 2

Method

1. 1

   Wash and peel seven of the oranges, selecting the largest, taking care not to use any pithy membrane.

2. 2

   Put the peelings into a deep kettle, with 2.5 quarts of cold water, let stand 36 hours, changing the water 2 or 3 times.

3. 3

   The second morning put the soaked peelings with their last water over the fire.

4. 4

   Peel the other seven oranges, discarding the peelings, and slice all the fourteen peeled oranges, and add to them 4 pounds of granulated sugar, and the juice of 2 lemons.

5. 5

   Turn this into the kettle together with the soaked peelings, and simmer for 2 hours, or until clear and thick, stirring often to prevent scorching.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 66. The excerpt below is the record exactly as published.

DUNDEE SCOTCH MARMALADE Oranges, large, 14, Granulated sugar, 4 pounds. Lemon, the juice of 2

Cook this with the app: pantry check, scaling, and the assistant.