Orange Marmalade

Ingredients

• 4 lbs. Bitter Oranges
• 2 Lemons
• 5 lbs. Crystallised Sugar
• 2 breakfast-cupfuls of water
• 5 breakfast-cupfuls of water

Method

1. 1

   Wipe the oranges with a hard cloth, pare the yellow part of the rind very thinly, and cut it into slender chips.

2. 2

   Boil the chips in a saucepan with 2 breakfast-cupfuls of water for half an hour.

3. 3

   Remove the skin from the oranges, break the pulp, and boil it in a jelly-pan with 5 breakfast-cupfuls of water for half an hour, stirring occasionally.

4. 4

   Drain the liquid through a flannel bag.

5. 5

   Combine the liquid, chips, and 5 lbs. of sugar in a clean jelly-pan, stir, and boil for a quarter of an hour; then skim and pot.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 52. The excerpt below is the record exactly as published.

ORANGE MARMALADE, 4 lbs. Bitter Oranges. 2 Lemons. 5 lbs. Crystallised Sugar. Water. Wipe the oranges with a hard cloth, and pare the yellow part of the rind very thinly off, and cut it up in PRESERVES. 125 extremely slender chips ; then put those chips on in a small sauce-pan, with 2 breakfast-cupfuls of water, to boil slowly for half an hour. Remove all the skin from the oranges, break the pulp up a good deal, and put it in a jelly-pan with 5 break- fast-cupfuls of water to boil gently for half an hour, stirring occasionally; then pour all this into a pointed flannel bag, and let it drain thoroughly. Put all the liquid thus obtained, the chips, the liquid in which they were boiled, and 5 lbs. of sugar, on in a clean jelly-pan; stir, and allow it to boil for a quarter of an hour ; then skim and pot. CANDIED PEEL. Skins of 6 Oranges or Lemons. | 1 lb. Crystallised Sugar. Put the skins in salt and water to soak for a few days; then put them on in a saucepan, with fresh cold water, to boil till they are quite soft, which is known by the head of a pin being easily put in. Remove them from the saucepan, drain, and put them in a basin. Boil a pound of sugar and a breakfast-cupful of water for a few minutes, and pour it over the peel in the basin, and allow it to stand thus for about a week. Pour the syrup into the saucepan and allow it to boil up ; put the peel in and let it boil gently till it looks clear, which will be in about a quarter of an hour or twenty minutes. Take it out and spread it on a dish, put a little of the syrup in the hollows, dust some fine sugar over, and put it in the sun or a warm place till dry and candied. When dry put away in a jar. 126 COOKERY. MISCELLANEOUS. PORRIDGE. I teacupful of Oatmeal. | £ teaspoonful of Salt. 3 breakfast-cupfuls of Water. Put the water in a clean pot, and when it boils stir the oatmeal very gradually in among it, and allow it to boil very gently for half an hour, stirring frequently; then sprinkle the salt in and boil for ten minutes longer ; dish in a plate or bowl. If porridge is preferred rather thick, a little more meal may be used. OMELETTE. 1 table-spoonful of Flour. I 1 teacupful of Milk. 1 table-spoonful of Sugar. j A few drops of Essence ol 2 Eggs. 1 pinch of Salt. | Lemon Put the flour, sugar, and salt into a basin, and mix them together; then put the yolks of the eggs into a bowl, stir them till they are a little light, and add the milk to them. Add both gradually to the flour in the basin, taking care to prevent it getting into lumps. Beat the whites to snow, and add them gently with the essence to the rest of the mixture. Melt a piece of butter the size of a walnut in a frying-pan, then pour in all the mixture, and hold it over a very gentle fire for 10 minutes or a quarter of an hour, till set and well risen, then hold it in front of the bars to brown the top, or bake it in an oven for a quarter of an hour. Washing and ironing. White clothes ought to be soaked for a few hours in soap, melted in hot water, and a little washing powder. This loosens the grease, and saves rubbing, which wears out material very much. Window blinds, and anything that is smoked, should be allowed to soak in cold water and wrung out again. © © Flannels are best washed in tepid water, in which is mixed a little melted soap and washing powder. For this purpose it is profitable to cut down thinly a few pounds of yellow soap, and melt it in a pot with water in the proportion of about 1 lb. of soap to 6 breakfast-cupfuls of water.

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