Lemon Marmalade
From The encyclopaedia of practical cookery, 1892
Serves 40
Keep in a dry cupboard until needed.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 301. The excerpt below is the record exactly as published.
Lemon Marmalade.— (1) Soak 61b. of Lemon-peel in brine for several days. Before preserving, soak the peels in pure water till all the taste of the salt is extracted, and boil till soft enough to pierce with a straw. Put in a copper preserving-pan 91b. of preserving-sugar and lqt. of water ; when boiling, put in the Lemon-peel and 31b. of apples cut in slices
Cook this with the app: pantry check, scaling, and the assistant.