Orange Marmalade
From La cuisine creole, 1885
Ensure the bits of peel are transparent.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 88. The excerpt below is the record exactly as published.
OEANGE MAEMALADE. DELICIOUS. Quarter the oranges and take out the seeds and white strings. To every pound of pulp, add a cup of cold water, and let it stand thus for twenty-f our hours. Boil some of the peel in several waters until quite ten- der; then to each pound of pulp, add one-quarter of a pound of boiled peel, and one and a quarter pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.