Orange Marmalade

Ingredients

• To six oranges allow equal their weight of sugar
• equal their weight of sugar
• juice of half a lemon
• Add two cups granulated sugar

Method

1. 1

   Grate the yellow rind from one of the oranges; cut another, peel and all, into thin chips.

2. 2

   Cut the five whole ones in two at the equator, and scoop out the pulp with a spoon; drain off all the juice possible, and put it with the sugar to boil, adding the juice of half a lemon.

3. 3

   Let boil slowly for twenty minutes, without stirring, then add the grated rind, chips, and orange pulp, and boil slowly for half an hour, stirring frequently to prevent sticking or scorching.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 138. The excerpt below is the record exactly as published.

Add two cups granulated sugar and cook about twenty- It only makes a small quantity, which may five minutes. Test by putting some in small dish in cold water. When sufficiently jellied, pour in jelly glasses. It will not have a trace of bitter taste, and is of a beautiful color, be enlarged in proportion, though a small quantity made at a time will be lighter in color and more delicate. NO. 64. ORANGE MARMALADE. Mrs. L. M. Alliot, 1720 West Eighth street, Los An- geles, Cal. — To six oranges allow equal their weight of sugar, Grate the yellow rind from one of the oranges; cut another, peel and all, into thin chips. Cut the five whole ones In two at the equator, and scoop out the pulp with a spoon; drain off all the juice possible, and put it with the sugar to boll, adding the juice of half a lemon

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