Orange Marmalade

Ingredients

• from ten to twenty bitter oranges
• one tumblerful of cold water
• one-half pound for each orange
• one pound extra for the whole quantity

Method

1. 1

   Wash and cut oranges into sections, removing some stringy white and seeds.

2. 2

   Mince and soak in water for twelve to thirty-six hours.

3. 3

   Boil for two and a half to three hours, stirring occasionally.

4. 4

   Add sugar and boil for two hours more.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 130. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Mrs. M. E, Kloeckner, 709 Locust street, Pasadena, Cal. — Take twelve oranges, eight of them freed from skin and all the white, and four whole oranges, all cut across the orange in very thin slices, especially those with the skin on them; allow one lemon cut same way to twelve oranges and three cups of water to each cup of pulp. Let stand over night; then cook hard, being careful it does not scorcn, two or three hours or until quite thicK. Measure and allow one cup of sugar to eacn cup of orange. Boil fifteen or twenty minutes. Put in jars or glasses, thick layer of sugar or wax on top to prevent mold. COOKING AND OTHER RECIPES. 77 NO. 26. ORANGE MARMALADE. Mrs. E. M. McKinley, Cahuenga P. O., Los Angeles county, Cal.— Take twelve firm navel oranges, wash clean and cut crosswise in thin slices; put enough cold water to cover them; lei stand twenty-four hours; then cook in the water they are soaked in, until the peel is tender; then measure all and add the same amount of sugar and cook until the juice becomes jellied, then add the juice of six lemons and cook fifteen minutes more. When cool put in cans or glasses and make air tight. NO. 27. ORANGE MARMALADE. Mrs. Mary Boylston, 131 West Twenty-seventn street, Los Angeles, Cal.— Slice one dozen oranges, skins and all, very thin. Weign the sliced fruit, and to each pound of fruit add one and one-half pints of water and boil for three-quarters of an hour. Then let it stand for twenty-four hours; weigh again ana to each pound add one and one-half pounds of sugar and the juice of one lemon, and boil for twenty-five minutes, not longer. You can use common sour oranges taking out the seeds as you slice them. This recipe is delicious, and very easy to make. NO. 28. ORANGE MARMALADE. Mrs. Nettie V. Hanna, 594 Comer avenue, River- side, Cal. — Take twelve oranges and six lem- ons. Peel the fruit and run through a fooa cutter or chop with a hash knife fine. Seed the lemons; the juice of two oranges addi- tional improves it. Pour over the fruit two quarts of water and let stand over night. In the morning measure the fruit and water, put on the fire and cook until tender. Then ada the same measure of sugar and cook until clear. NO. 29. ORANGE MARMALADE. Harriet McPherson, 106 South Lake avenue, Pasadena, Cal.— Select twelve fresh navel oranges ana two lemons; pare off the yellow rind; pare off all the white pulp and throw it away. (Use a sharp knife and small board.) Lay four or five rinds together on the board. Cut them into straws. Cut oranges and lemons into small pieces. Mix all together; measure, add as much water or cupful for cupful. Lei stand over night. Then boil hard for twenty minutes. Measure again; then add, while hot, cup of pulp to one of sugar. Let boil for thirty minutes in flat pan. Stir constantly with wooden paddle. Pack in small jars, cover with paper. Will keep long time. NO. 30. ORANGE MARMALADE. Mrs. Ella C. Veedsr, Whittier, Cal. Take twelve oranges (navels or Valencias preferred,) cut off the thick rind at each end and leave that out. Cut the oranges into thin slices; add the pulp, only, of three lemons. To each pound of fruit ad one quart of water. Let stand over night. The next morning boil the mix- ture forty-five minutes. Let stand over night again. Weigh tha mixture, and to each pound add, when boiling, one pound sugar; boil one hour. Put into glasses or fruit jars. This makes about eight quarts. NO. 31. ORANGE MARMALADE. Mrs. Hattie Charnock, 354 N. Breed St., Los An- geles. Take twelve good large navel oranges and five good lemons; rub with a cloth until perfectly clean; cut off ends of all, then cut in quarters and slica very thin; weigh them, and for every pound of fruit add one quart of cold water; place in a jar (not tin;) let stand over night; then put on stove and boil until skins can be pierced with a straw. Take off and stand away until cool or luke- warm; now weigh again and for every pound put in a pound of sugar; again return to stove and boil until it thickens. It is better to divide this amount into four parts and boil hard about one and one-half hours. This amount makes thirty-six glasses. NO. 32. ORANGE MARMALADE. C. V. W. Halsey. Take thirteen good-sized navel or- anges weigh them; remove tha peel and shred it very fine. Put with the pulp of the orange which must also be sliced very thin into a large bowl. To one pound of the fruit put three pints of water. Let stand twenty- four hours. Roil until tender. Remove from fire. To one pint of fruit put one and one- fourth pounds of sugar. Boil hard for two hours. Before taking from the fire, add the juice of five lemons. Put In glasses. This recipe fills fifty glasses. To saven oranges take three lemons. NO. 33. ORANGE MARMALADE. Mrs. N. S. Ailing, Lamanda, Cal. Take fifteen large ripe sweet oranges: cut up sevan of them with the peel and pulp; discard seeds; also take peel of six lemons; add the remaining aight oranges without the peel. To every pound of fruit add one-half pint of cold water. Boil about one-hour, then chop very fina. To every pcund of fruit add three-fourths pound sugar. Let it stand over night in a preserving kettle. Then boil until it jells— length of time de- pends upon the heat you have. When done can same as any fruit. NO. 34. ORANGE MARMALADE. Miss A. C. Wright, Duarte, Cal. Take from ten to twenty bitter oranges, failing these, unripe seedlings or Valencias. Wash well; cut into sections on a board: remova some of the stringy white and a few seeds. Pass the sec- tions through an ordinary meat mincing ma- chine and turn the minced oranges into a large granite preserving pan. To each orange allow one tumblerful of cold water; soak from twelve to thirty-six hours; boil two and one-half or three hours, breaking up the lumps that will have formed (fork does this best.) Stir occasionally and skim wall. When the pulp is quite soft add sugar, one-half pound for each orange and one pound extra for the whole quantity

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