Lemon Marmalade

Ingredients

• 2 lb. sugar
• 1 pint of the reserved lemon water
• Boil the lemons till very tender

Method

1. 1

   Boil the lemons till very tender, changing the water three times.

2. 2

   Keep the third water.

3. 3

   When cold, peel the lemons, scrape the pith from the rind, and cut the rind into chips.

4. 4

   Remove pips and pith from the fruit, adding the juicy pulp to the rinds.

5. 5

   Weigh, and allow 2 lb. sugar and 1 pint of reserved lemon water to each pound.

6. 6

   Make a syrup of the sugar and water; when boiling, add the fruit and boil for about half an hour.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 38. The excerpt below is the record exactly as published.

Lemon Marmalade. Boil the lemons till very tender, changing the water three times. Keep the third water till required. When the lemons are cold peel them, scrape all the white pith from inside the rind, and cut the yellow rind into chips. Remove pips and pith from the fruit, adding the juicy pulp to the rinds. Weigh, and allow 2 lb. sugar and 1 pint of the reserved lemon water

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