Marmalade

Ingredients

• 30 Seville Oranges
• 2 Lemons
• 3 pints cold water

Method

1. 1

   Cut oranges and lemons right through, peel and all, into thin slices, removing seeds.

2. 2

   Cut with a knife and fork the rind of the slices just roughly to make chips, and weigh fruit thus out, and to every lb. add 3 pints cold water.

3. 3

   Put in earthenware vessel, and let stand for 24 hours.

4. 4

   Then boil till rind is just tender and a chip will crush between your fingers.

5. 5

   Let stand till next day.

6. 6

   Then weigh, and to every pint put 1 lb. lump sugar, and boil slowly till rind is transparent and syrup jellies.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 184. The excerpt below is the record exactly as published.

Marmalade. 30 Seville Oranges, Sugar, 2 Lemons. Cut oranges and lemons right through, peel and all, into thin shces, removing seeds. Cut with a knife and fork the rind of the slices just roughly to make chips, and weigh fruit thus out, and to every»lb. add 3 pints cold water

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