Orange Marmalade

Ingredients

• each pound of pulp
• a cup of cold water
• one-quarter of a pound of boiled peel
• one and a quarter pounds of white sugar

Method

1. 1

   Quarter the oranges and take out the seeds and white strings.

2. 2

   To every pound of pulp, add a cup of cold water and let it stand for twenty-four hours.

3. 3

   Boil some of the peel in several waters until quite tender; then to each pound of pulp, add one-quarter of a pound of boiled peel and one and a quarter pounds of white sugar.

4. 4

   Boil slowly until it jellies, and the bits of peel are quite transparent.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 136. The excerpt below is the record exactly as published.

ORANGE MARMALADE— DELICIOUS. Quarter the oranges and take out the seeds and white strings. To every pound of pulp add a cup of cold water, and let it stand thus for twenty-four hours. Boil some of the peel in several waters until quite ten- der; then to each pound of pulp, add one-quarter of a pound of boiled peel, and one and a quarter pounds of white sugar

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