Orange Marmalade
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 620. The excerpt below is the record exactly as published.
Orange Marmalade ( Marmelade d’ Oranges) Select twelve nice seedless oranges. Wash and wipe well. Cut in halves, scoop out without breaking the oranges. Then peel the inside from the outer skin, leaving just a thin shell of the out¬ side. Cut in narrow shreds the rinds from five oranges, put in water and boil; then set them aside. Grate the rinds from four oranges
Cook this with the app: pantry check, scaling, and the assistant.