Orange Marmalade

Ingredients

• five oranges
• a third of the amount of lemons
• pound for pound or pint for pint

Method

1. 1

   Peel oranges and lemons thinly, boil parings until tender, squeeze out juice.

2. 2

   Cut remaining oranges and boil until soft, press through a colander.

3. 3

   Add juice and strained water from parings, cut parings into shreds, and boil for an hour before adding sugar.

4. 4

   Boil slowly for three-quarters of an hour after adding sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 126. The excerpt below is the record exactly as published.

ORANGE MARMALADE OR JEL- LY. Bessie A. Taylor, 1225 South Los An- geles street, Los Angeles, Cal.— Slice very thin nine oranges and one lemon, the juice of two lemons strained. Weigh, and to each pound of fruit add one quart of cold water, Let this stand over night. In the morning boil fifteen minutes. Let stand until next morning. Weigh and add one pound of sugar to each pound of fruit and juice. Boil rapidly about twenty minutes. Do not stir more than necessary. If these directions are care- fully followed the product will be clear and jelly-like, and most delicate and delicious. It at all ropey or syrupy you have failed in some particular and should try again. It is well worth while, for the perfect product is beyond comparison. NO. 7. PEACH AND ORANGE MARMA- LADE. Miss C. Hernstein, 2302 Budlong ave- nue, Los Angeles, Cal. — Soak two pounds of COOKING AND OTHER RECIPES. 75 evaporated peaches over night. In the morn- ing drain and barely cover with cold water; sit In a porcelain sauce pan on the range where they will simmer gently. Grate the yel- low rind from six fine oranges; reject all the white skin; cut the sections into pieces and add with the grated rind to the peaches; cook two hours; add a pound of sug^r, and cook fifteen minutes longer. Stir occasionally; be careful not to let it scorch. Pack in jelly glasses or small jars. NO. 8. ORANGE MARMALADE. L. Neil- son, 1019 East Thirty-fourth street, Los An- geles, Cal.— Peel the required quantity of or- anges and a third of the amount of lemons very thinly, taking up as little of the white as possible; place parings in a pan; cover with cold water; boil gently until tender; sqeeze out the juice, put aside; the balance of the oranges cut up and boil until very soft in small quantity of water, as a good deal of glutinous matter is contained in the white. Press this gently through a colander; add the juice with the water (also strained) from the parings. (This water is retained on account of the bitter flavor found only in a Scotch re- cipe for marmalade; if not liked it can be discarded and more orange juice substituted.) Cut parings into fine shreds, add to the bulk; boil for an hour before adding sugar, pound for pound, or pint for pint. After sugar is added boil slowly and skim well for three- quarters of an hour. This is an old-fashioned receipe, well tried, and thougn troublesome, good. NO. 9. ORANGE MARMALADE. Rannie Spurgin, Monrovia, Cal.— Slice oranges very fine, removing seeds. (Do not peel.) To each five oranges

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