Orange Marmalade (2)

Ingredients

• Twelve Seville oranges
• 6qts. of spring water
• 81bs. of loaf sugar
• the juice of 2 lemons

Method

1. 1

   Cut the oranges in quarters, take out the pips, slice the oranges and pour over them 6 quarts of spring water.

2. 2

   Let them stand for 12 hours.

3. 3

   Put over the fire and boil for two hours slowly or until tender, then add 8 lbs. of loaf sugar; boil again for one and a-half hours or until it jellies; when done add the juice of 2 lemons.

4. 4

   Put the pips into a muslin bag and let them soak with the fruit.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 82. The excerpt below is the record exactly as published.

Orange Marmalade (2). Twelve Seville oranges; cut the oranges in quarters, take out the pips, slice the oranges and pour over them 6qts. of spring water. Let them stand for T2 hours. Put over the fire and boil for two hours slowly or until tender, then add 81bs. of loaf sugar; boil again for one and a-half hours or until it jellies; when done add the juice of 2 lemons

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