Marmalade No. 1

Ingredients

• any number of Seville oranges
• one lemon to each dozen oranges
• two pints and a half of water
• one pound and a half of loaf sugar

Method

1. 1

   Cut the oranges into thin slices, removing the pips.

2. 2

   Put juice and fruit into a jar, pour on water, and let it stand overnight.

3. 3

   Boil until the rind is tender, about two hours.

4. 4

   Weigh the mixture and add sugar.

5. 5

   Boil again until syrup will jelly, about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 50. The excerpt below is the record exactly as published.

any number of Seville oranges of a medium size with dark smooth skins, and one lemon to each dozen oranges. Weigh them, then with a very sharp knife cut them into as thin slices as possible, removing the pips, but nothing else. Put both juice and fruit into a large jar, and pour on two pints and a half of water to each pound of fruit. Let it stand all night. Next day turn it into a preserving pan and boil it till the rind is quite tender. In home-made marmalade the rind is frequently hard. To prevent this it should be boiled till tender before the sugar is put with it. A YEAR'S COOKERY . 5? It will take about two hours from the time it simmers equally all over. Remove it from the fire, and let it go cold, then weigh it again, and to each pound of stock put one pound and a half of loaf sugar. Boil again till the syrup will jelly, which will be in about twenty minutes. The addition of one or two lemons will greatly improve the flavour of this marmalade. No.

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