Orange Marmalade

Ingredients

• 1 dozen oranges
• 1/2 dozen lemons
• two pints of cold water

Method

1. 1

   Select fruit that is firm and not too ripe.

2. 2

   Omit the lemons if preferred.

3. 3

   With a sharp knife slice the fruit very thin, throwing away the ends and removing the seeds.

4. 4

   Weigh, and to each pound of fruit add two pints of cold water.

5. 5

   Let this stand overnight; then boil the fruit in the same water until it is tender.

6. 6

   Remove from the fire; weigh again; and to each pound of fruit and liquid add one pound of sugar.

7. 7

   Boil until the fruit is transparent and the juice a rich syrup.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.

ORANGE MARMALADE 1 dozen oranges 1/2 dozen lemons Sugar and water Select fruit that is firm and not too ripe. Omit the lemons if preferred. With a sharp knife slice the fruit very thin, throwing away the ends and removing the seeds. Weigh, and to each pound of fruit add two pints of cold water

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