Marmalade

Ingredients

• Half a peck of pippin apples
• a quarter of a peck of pears
• half a peck of peaches
• a quarter peck of quinces
• two quarts of water
• the peel of a large orange

Method

1. 1

   Put the parings and cores of the quinces in the water and boil a short time, closely covered to prevent evaporation.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 130. The excerpt below is the record exactly as published.

Marmalade, Ho. 1. Peel the peaches, cut them in half and take out the stones ; weigh them and allow half their weight in sugar. Mash the peaches with a potato-masher, and put them with the sugar over a slow fire and cook them tintil perfectly smooth and clear. This will require three or four hours. Stir them frequently, and towards the last almost all the time. Blanch about one-third of the kernels and cook with the peaches. When the marmalade is done, put it in jars and let it stand until next day ; then elose them tightly. PRESERVING AND CANNINO FRUITS. 273 Peach Hannaladei Ho. 2. Take ripe yellow peaches, pare and quarter them, allow half Uieir weight in sugar ; put them over the fire in a preserving- kettle, with a pint of water for every ten pounds of fruit; when they commence to cook, mash them with a potato-masher ; cover and cook them until they are soft, then add the sugar and boil steadily for an hour^ or they may be finished by putting them when soft into a stone jar, and set them in a boiler of water, which keep boiling for two or three hours, or until perfectly clear. * Marmalade. Half a peck of pippin apples, a quarter of a peck of pears, half a peck of peaches, a quarter peck of quinces, two quarts of water, and the peel of a large orange

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