Marmalade

Ingredients

• About fourteen pounds of Seville oranges

Method

1. 1

   Wash the oranges and peel the rind very thinly.

2. 2

   Cut it into thin strips about one inch long, and tie these firmly in a piece of muslin.

3. 3

   Take off most of the pith from the oranges; cut each orange into four.

4. 4

   Put the fruit and the rind into a pan, and cover with cold water.

5. 5

   Bring to the boil and simmer till quite tender (about two hours); strain through a cloth.

6. 6

   To each pint of liquid allow one pound of sugar, and to each pound of strips allow one pound of sugar.

7. 7

   Put the sugar, juice, and strips into the preserving pan, and when boiling, skim well.

8. 8

   Boil briskly for forty minutes, test, and if firming, dish into pots.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 58. The excerpt below is the record exactly as published.

Marmalade* About fourteen pounds of Seville oranges

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