Marmalade

Ingredients

• One orange
• 1 lemon
• 1 large grape fruit or 2 small ones
• 3 bowls of cold water
• 1 bowl of sugar

Method

1. 1

   Slice the fruit very thin, rind and all.

2. 2

   To one bowl of the sliced fruit, add 3 bowls of cold water and let stand overnight.

3. 3

   In the morning, boil for 20 minutes, then let stand overnight again.

4. 4

   To each bowl of fruit, add 1 bowl of sugar and boil for 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 80. The excerpt below is the record exactly as published.

MARMALADE. Wash the grapes well, remove all stems and imperfect fruit, and drain the grapes. Separate the pulp from the skins. Heat the pulp to the boiling-point and cook it slowly until the seeds separate. Run it through a colander to remove the seeds. Put the pulp and skins into the preserving kettle, add an equal amount of sugar, and cook the mixture slowly for 30 minutes. Seal the marmalade in jars. If desired, add a small amount of spices. MAEMALADE. One orange, 1 lemon, 1 large grape fruit or 2 small ones. Slice very thin, rind and all together. To one bowl of the sliced fruit add 3 bowls of cold water, and let stand over night. In the morning boil 20 minutes, and then let stand over night again. To each bowl of fruit add 1 bowl of sugar

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