Marmalade

Ingredients

• 1 lb. of Seville Oranges
• 2 lbs. of Loaf Sugar
• | pint of Water

Method

1. 1

   Brush and wash the oranges well, then boil them until the rind can be easily pierced with the head of a pin.

2. 2

   Take them up with a spoon on a dish.

3. 3

   Put the sugar and water to soak, then pour it in a preserving pan, boil it gently about an hour, or until it becomes a syrup; let it get nearly cold, or the chips will harden.

4. 4

   Quarter the oranges, take out the pips and centre pith; put the pulp on a dish, then cut the rind into the finest possible shreds.

5. 5

   Put shreds or chips with the pulp and add it to the syrup; boil it gently 1 hour; stir constantly; try a little on a saucer — it jellies when done.

6. 6

   Pour it into clean, dry, warm pots; when cold, cover with thin paper dipped in the white of egg; label it and keep it in a cool dry place.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 22. The excerpt below is the record exactly as published.

MARMALADE. Ingredients : — 1 lb. of Seville Oranges. 2 lbs. of Loaf Sugar. | pint of Water

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