Orange Marmalade

Ingredients

• Take seven or eight oranges
• one pomelo
• two lemons
• To each pound sliced fruit add one quart cold water

Method

1. 1

   In the evening quarter the fruit, remove pips and slice as thin as possible.

2. 2

   Let stand twenty-four hours.

3. 3

   Then boil until slices are tender (about forty-five minutes).

4. 4

   Following morning weigh the boiled pulp and for every pound add one pound of sugar.

5. 5

   Boil forty-five minutes, removing scum.

6. 6

   Try small amount on cold plate and if it jellies, it is done.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 138. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Mrs. L. M. Alliot, 1720 West Eighth street, Los An- geles, Cal. — To six oranges allow equal their weight of sugar, Grate the yellow rind from one of the oranges; cut another, peel and all, into thin chips. Cut the five whole ones In two at the equator, and scoop out the pulp with a spoon; drain off all the juice possible, and put it with the sugar to boll, adding the juice of half a lemon. Let boil slowly for twenty minutes, without stirring, then add the grated rind, chips, and orange pulp, and boil slowly for half an hour, stirring fre- quently to prevent sticking or scorching. This should make about four large jelly glasses of marmalade. I find it better to make a small quantity at a time, as it is easier to handle properly. NO. 65. ORANGE MARMALADE. Mrs. H. B. Gurley, 433 West Twenty-eighth street. Los Angeles, Cal.— Take seven or eight oranges, one pomelo, two lemons. In the evening quarter the fruit, remove pips and slice as thin as possible. To each pound sliced fruit add one quart cold water

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