Marmalade No. 2

Ingredients

• a dozen oranges
• a pint will be sufficient for a dozen oranges
• a pound and a half of loaf sugar
• a pint and a half of the liquid obtained from the squeezed fruit

Method

1. 1

   Boil the oranges whole until soft, about three hours.

2. 2

   Peel and preserve the white part.

3. 3

   Boil the skins in water, drain, and preserve the water.

4. 4

   Extract juice from the fruit.

5. 5

   Combine juice, sugar, and liquid, boil for twenty minutes, then add peel and boil until it jellies.

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.

marmalade. No. 2. — Boil the oranges whole in plenty of water till they can be pierced quite easily with a pin. They will take about three hours, but can scarcely be done too much. Peel the fruit, taking the skin in large pieces, and preserving as much of the white as possible, and throw the skins into cold water. When all are peeled drain and put the skins to boil in plenty of cold water. As soon as they are on the point of boiling pour off the liquid and take fresh water, then boil for another hour, drain again thoroughly, and pre¬ serve the water. Bruise and squeeze the fruit to extract the juice, and throw the refuse into cold water. A pint will be sufficient for a dozen oranges. Just before it is wanted pour it through a jolly- bag, and preserve the liquid for making syrup. Lay the skin in folds, and cut it into thin shreds about an inch long. Measure the juice and weigh the shred peel, and to each pint of the former, as well as to each pound of the latter, allow a pound and a half of loaf sugar, and a pint and a half of the liquid obtained from the squeezed fruit

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