Orange Marmalade

Ingredients

• twelve oranges
• six lemons
• seven pints of water
• six pounds granulated sugar
• one cup of sugared ginger

Method

1. 1

   Prepare fruit and soak in water overnight.

2. 2

   Boil for three hours, add sugar, and boil for half an hour.

3. 3

   Add ginger before finishing.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 167. The excerpt below is the record exactly as published.

Orange Marmalade Boil small oranges in water until they can be easily pierced with a straw, then cut in quarters. Allow half a pound of sugar to a pound of fruit; make a clear syrup, put in the fruit and cook over a slow fire until the fruit is clear. Then stir in an ounce of isinglass and let boil again; take out the oranges and strain jelly over them. 19 322 The Toronto Cook Book Orange Marmalade Cut oranges in slices as thin as possible, using every part except seeds; to every pint of cut up fruit, add two and a half pints of cold water, let stand alf night. Next day boil quickly for three-quarters of an hour and put back in crock. On the fol- lowing day weigh the boiled liquor and to every pound add one and a quarter pounds of white sugar; then boil for about one hour. If any sweet oranges are put in, the marmalade will be spoiled. Use no lemons. Orange Marmalade Six oranges, three lemons; peel, divide, seed and cut fine; put in jar with seven pints of water; soak for a day and a night, then boil three hours, add six pounds granulated sugar, and boil half an hour, add one cup of sugared ginger. Orange Marmalade Put twelve oranges and six lemons

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