Orange Marmalade

Ingredients

• two lemons
• one gallon of water
• a pint of fresh water
• one teacup sugar

Method

1. 1

   Select fine, nice, firm oranges of uniform size and two lemons; slice with peeling; soak in one gallon of water twenty-four hours, drain and add a pint of fresh water to every pound of fruit, and boil one hour; add one teacup sugar to one teacup of fruit with water in which it has been boiled, and boil quite briskly for twenty minutes.

2. 2

   Put in small jars or glasses.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 128. The excerpt below is the record exactly as published.

a pint of fresh water to every pound of fruit, and boil one hour; add one teacup sugar to one teacup of fruit with water in which it has been boiled, and boil quite briskly for twenty minutes. Put in small jars or glasses. NO. 15. ORANGE MAKMALADE. Mrs. W. S. Kyle, 266 Center street, Pasadena, Cal.— Take six navel oranges and two good-sized lemons; slice very thin, or cut in dice, as pre- ferred. Then measure the fruit. Add as much water as you have fruit. Now add as much sugar as fruit and water combined. Place over fire and boil from thirty to forty minutes. Put in glasses and when cool cover with paraffine. Age improves this marmalade. NO. 16. ORANGE MARMALADE. Mrs. C. M. Hamilton, 935 South Hill street, Los An- geles, Cal. — Take six fine ripe oranges and two lemons; peel four of the oranges and the lemons, and remove all the white skin. Then cut the oranges and lemons in small pieces. Slice the remaining two unpeeled oranges in thin slices and cut into small sections. Place all in large dish; cover with cold water; let stand twenty-four hours, then boil slowly one hour. Again let stand till next day, and slowly boil an hour; then add equal measure or weight of granulated sugar to fruit, and continue boiling half hour. Put into glass 76 COOKING AND OTHER RECIPES. jars or jelly glasses; let stand a day or two ere covering. By following these simple rules you will obtain the most delicious marmalade. Grapefruit marmalade made in the same way is something worth living in California for. NO. 17. ORANGE MARMALADE. Mrs. Fred Creelman, 3103 Key West street, Los Angeles, Cal.— Take six large seedless oranges, wash and slice very thin; add to each pound of fruit three pints of water. Let stand over night, then boil in the same water until tender. Add one and one-quarter pounds, of sugar to each pint of fruit and boil slowly one and three-quarters hours, then add juice of four lemons and boil one-quarter hour longer. This recipe makes twenty glasses of marmalade. NO. 18. ORANGE MARMALADE. Ella A. Baum, 412 South Boyle avenue, Los Angeles, Cal.— Take six medium-sized and thin-skinned oranges and cut off the ends where the rind is thick. Slice the oranges very thin, keep- ing the slices whole. Measure and pour over an equal measure of water. Let stand twenty- four hours; put on stove and bring to boiling point. Let stand another twenty-four hours. Measure again and add an equal amount of sugar. Boil slowly until syrup jellies. Put in glasses and when cold cover with parafnne. NO. 19. ORANGE MARMALADE. Mrs. May T. Johnson, 449 North Belmont avenue, Los Angeles, Cal.— Take seven oranges and three lemons. Cut off all rough bits of peel, and slice very thin. Take out all seeds. To each pound of sliced fruit add three pints of cold water. Let it stand twenty-four hours, then boil three-quarters of an hour, and set away for another twenty-four hours. Then weigh, and to every pound of fruit and water add one and one-eighth pounds of sugar, and boil fifteen minutes longer, or until it jells. NO. 20. ORANGE MARMALADE. Mrs. C. P. Mathison, 123 North Eastlake avenue, Los Angeles, Cal.— Take eight large fresh or- anges; wash thoroughly; pare as you would an apple; chop the peel fine with a hash knife, discarding defective parts of the peel- ing. Extract the juice and pulp from a me- dium-sized lemon, being careful to remove the seed. Put these ingredients together in a large agate pan; add six quarts of water and let stand in a cool place twenty-four hours; then boil briskly forty-five minutes; let stand another twenty-four hours. Add the juice and pulp of two lemons— no peel or seed of lemons. Measure carefully and add as much granulated sugar by measure as you have of the cooked mixture. Stir until mixed. Place over a brisk fire; skim well when it is almost at the boiling point and boil rapidly forty-five minutes. This recipe takes thirteen or fourteen pounds of sugar and makes between six and seven quarts of thick, amber-colored marmalade, whicn should be put, while hot, into glass fruit jars or jelly glasses. It is not necessary to seal it. NO. 21. ORANGE MARMALADE. Mrs. W. H. Glover, 728 South Coronado street, Los Angeles, Cal.— Take nine oranges and three lemons; grate the yellow rind from three of the oranges and one lemon; grate lightly, avoiding the white, bitter part of the rina. Then peel all the fruit and tear into small portions, rejecting all tough, stringy pieces and seeds; now weigh fruit and grated rino and boil same for half an hour; then add three-fourths of % pound of sugar to each pound of fruit, and cook two minutes longer, or until it jells. Or take twelve oranges and three lemons sliced very thin, rind and all; cover witn one gallon of water and let stand twenty - four hours. Cook one hour; add eight pounds of sugar and continue boiling until it jells. NO. 22. ORANGE MARMALADE. Mrs. G. C. Richwine, 144 East Avenue 53, Los An- geles, Cal.— Take twelve medium-sized or- anges and four lemons; slice very thin; add twice as much water as there is fruit; let stand twenty-four hours in vessel you are go- ing to cook fruit in; this avoids breaking rinds. Then boil until tender; skim well to keep from getting bitter; when tender, let stand twenty-four hours. Then use equai parts of sugar and fruit. Let boil until it jells. If more jelly is wanted, use more wa- ter. Can or use jelly glasses. NO. 23. ORANGE MARMALADE. Mrs. Linda Howard, 265 Henrietta Court, Pasa- dena, Cal. — Twelve oranges, four lemons; cut all fine; cover with four quarts of cold wa- ter; let it stand for thirty hours; boil for two hours; then add eight pounds of white sugar; then boil one hour

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