Marmalade

Ingredients

• 12 Seville oranges
• 3 lemons
• 2 s pints of water
• i lb. sugar

Method

1. 1

   Slice oranges and lemons, put pips in a basin.

2. 2

   Add water to fruit and let stand for 24 hours.

3. 3

   Boil until soft, let stand again for 24 hours.

4. 4

   Strain pips, add water to mixture, weigh, and add sugar.

5. 5

   Boil until it forms a jelly.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 39. The excerpt below is the record exactly as published.

marmalade, as described in the same book, p. 105, and the icing over it also flavoured with orange, and various biscuits and little cakes, among them some “Brawn” biscuits (named after a place), which are very quickly made as follows : — Put a handful of flour on a board and mix with it half a teacupful of cream. Roll out thin and cut with tumbler or wineglass. Bake in a very hot oven for a few minutes. As the children are very fond of chocolate, we shall make besides the Vienna biscuits one or other of the two following recipes for chocolate cakes, both of which are good — Little Chocolate Cakes (Mrs. Drummond Hay’s recipe). — Beat 6 ozs. butter to a cream, add the same weight of fine white sugar and 2 well-beaten eggs, ^ lb. fine flour, ^ lb. grated chocolate, and a pinch of baking-powder, mix all well together with some vanilla flavouring. Butter about I dozen little tins and pour in the mixture. Bake in a quick oven and turn them out carefully, when done, on a sieve to cool. Chocolate Cakes, No. 2. — Another recipe (Miss May Van Renen’s). Beat ^ lb. butter to a cream, add I lb. fine white sugar, 3 well-beaten eggs, ^ lb. grated chocolate, 3 ozs. fine flour, 2 ozs, blanched and pounded almond.s, and a pinch of baking-powder, about a salt-spoonful. Butter your little tins and line with buttered paper. Pour a little of the mixture into each tin, bake in a quick oven. Turn them out when the reed or straw you stick in to see if it is done comes out dry, and when cold, ice them with vanilla 87 March HONEYCOMB GINGERBREAD icing, as described in Hilda's Where is it, pp. 105-6, or as follows — Vanilla Icing. — Take i large cupful of white sugar, and put it in a clean enamelled saucepan, with just as much boiling water as will melt the sugar, adding this little by little. Stir over the fire and let it boil till it threads off the spoon. Beat the white of i egg, flavour when well whisked with half a teaspoonful of vanilla or lemon, and put into a round basin, over which pour the boiling syrup— beating all the time. When nearly cold, spread this over the tops of the little cakes. Anothei thing the children are very fond of, and which is always an item of the birthday menu, is transparent honey- comb gingerbread. Honeycomb Gingerbread.— [This is from a manuscript lecipe-book of i835> which belonged to Mrs. Longley, wife of the Archbishop of Canterbury of that name, and from which a friend has copied and sent me some very good recipes.] Ingredients — lb. flour. ^ lb. treacle. 6 ozs. moist sugar. 4 oz.s. fresh butter. Ginger to taste. Boil the treacle, butter and sugar together 5 minutes, and then mix in the flour and ginger. Pour into a well- buttered dish. When cold, cut in thin slices and lay in a tin to bake. This is more like “ Brandy snacks.” Marmalade. — The marmalade used for one of the sponge- cakes as mentioned above was made from the following recipe, kindly given by Miss Adeane, of Llanfawr, Holy- head, from amongst her Welsh recipes. 88 MARMALADE. “ MEBOS ” Mai'ch “ Mrs. Marshall’s Marmalade ” — 12 Seville oranges. 3 lemons. Divide the oranges into quarters and slice them all through into thin slices. Put the pips into a basin. To each pound of fruit add 2\ pints of water. Let all stand 24 hours. Then boil the mixture slozvly till the fruit is perfectly soft. Let it stand again 24 hours. Meantime cover the pips in the basin with water and keep them covered for 48 hours, then strain out the pips and add the water to the marmalade mixture. Weigh this, and to every pound of fruit add i lb. sugar

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