Orange Marmalade
From The Monmouth Baptist ladies' cook book, 1907
Serves 7
Adding a little lemon juice after boiling enhances flavor.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 124. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Mrs. Harris Popplewell, Brantford, Canada. Cover one pint of bitter oranges, cut very fine with two and one-half pints of water 'and let stand over two nisrhts. Then boil for an hour and one-half. Allow one and one-fourth pounds of sugar to one pint of fruit, boil one-half hour. Pour one cup of boiling water over the seeds and let stand over night, drain and add the jelly to the marmalade. Ordinary oranges and one lemon may be used instead of the bitter fruit. 258 PRESERVES, JELLIES, ETC. ORANGE MARMALADE. Mrs. F. L. Meeker, Marshalltown, la. Wash and slice thin twelve oranges, discarding the ends. Chop fine. To one pound of fruit add one quart of water, set away over night. Next morning boil fifty minutes, then set away until next morning. To one pound of mixture add one and one-quarter pounds of sugar
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