Lemon Marmalade (Very Good)

Ingredients

• To every lb. of lemons allow one pint of water.

Method

1. 1

   Boil for two hours.

2. 2

   Change the water and add the same quantity of boiling water.

3. 3

   Slice the lemons very thinly, extract all the pips.

4. 4

   Then allow to every lb. of fruit 2 lbs. of loaf sugar.

5. 5

   Put the sugar on to boil with half a pint of water to each lb.

6. 6

   When the sugar has thoroughly dissolved add the fruit, and boil for about half an hour, until it is nice and clear.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 84. The excerpt below is the record exactly as published.

LEMON MARMALADE (Very Good). METHOD. To every lb. of lemons allow one pint of water.

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