Orange Marmalade

Ingredients

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

Method

1. 1

   Slice oranges and lemons with peeling, soak in water for twenty-four hours, drain, and add fresh water.

2. 2

   Boil for one hour, then add sugar and boil briskly for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 126. The excerpt below is the record exactly as published.

ORANGE MARMALADE OR JEL- LY. Bessie A. Taylor, 1225 South Los An- geles street, Los Angeles, Cal.— Slice very thin nine oranges and one lemon, the juice of two lemons strained. Weigh, and to each pound of fruit add one quart of cold water, Let this stand over night. In the morning boil fifteen minutes. Let stand until next morning. Weigh and add one pound of sugar to each pound of fruit and juice. Boil rapidly about twenty minutes. Do not stir more than necessary. If these directions are care- fully followed the product will be clear and jelly-like, and most delicate and delicious. It at all ropey or syrupy you have failed in some particular and should try again. It is well worth while, for the perfect product is beyond comparison. NO. 7. PEACH AND ORANGE MARMA- LADE. Miss C. Hernstein, 2302 Budlong ave- nue, Los Angeles, Cal. — Soak two pounds of COOKING AND OTHER RECIPES. 75 evaporated peaches over night. In the morn- ing drain and barely cover with cold water; sit In a porcelain sauce pan on the range where they will simmer gently. Grate the yel- low rind from six fine oranges; reject all the white skin; cut the sections into pieces and add with the grated rind to the peaches; cook two hours; add a pound of sug^r, and cook fifteen minutes longer. Stir occasionally; be careful not to let it scorch. Pack in jelly glasses or small jars. NO. 8. ORANGE MARMALADE. L. Neil- son, 1019 East Thirty-fourth street, Los An- geles, Cal.— Peel the required quantity of or- anges and a third of the amount of lemons very thinly, taking up as little of the white as possible; place parings in a pan; cover with cold water; boil gently until tender; sqeeze out the juice, put aside; the balance of the oranges cut up and boil until very soft in small quantity of water, as a good deal of glutinous matter is contained in the white. Press this gently through a colander; add the juice with the water (also strained) from the parings. (This water is retained on account of the bitter flavor found only in a Scotch re- cipe for marmalade; if not liked it can be discarded and more orange juice substituted.) Cut parings into fine shreds, add to the bulk; boil for an hour before adding sugar, pound for pound, or pint for pint. After sugar is added boil slowly and skim well for three- quarters of an hour. This is an old-fashioned receipe, well tried, and thougn troublesome, good. NO. 9. ORANGE MARMALADE. Rannie Spurgin, Monrovia, Cal.— Slice oranges very fine, removing seeds. (Do not peel.) To each five oranges use juice of one lemon. To each pound of fruit thus prepared add three pints of water. Let stand twenty-four hours. Boil one hour. Let stand again twenty-four hours. Then to each pound of this mixture add a pound of sugar; add slowly while boiling and boil one hour. Five fair-sized oranges make ten glasses of marmalaie. Do not start with too many oranges or your kettle will not hold mixture as you add water. NO. 10. ORANGE MARMALADE. Mrs. Mary M. Pettibone, 702 Fern avenue, Red- lands, Cal. — Wash well and slice five thin- skinned ripe solid oranges; use the rind to only one-half the fruit; do not use the ends. To each pound of sliced fruit add one quart of cold water; let stand twenty-four hours, then tightly cover and set in oven to cook until tender; let stand twenty-four hours more. To each pound of fruit and water add three- fourths pound of cane sugar; boil one hour. Add the juice of one lemon to each quart and boil rapidly until quite clear, and thick enough to jell when cool. NO. 11. ORANGE MARMALADE. Mrs. J. S. Stocks, 250 Avenue 25, Dos Angeles, Cal.— Take four cups orange sliced thinly; one cup lemon, sliced thinly. To every cup of fruit put three cups cold water in stone or earthen jar. With water on let stand twenty-four hours. Then cook forty-five minutes. Let stand over night. Then measure and to each cup of fruit and water put one cup sugar and boil again forty-five minutes. If these direc- tions are carefully carried out, you will have a beautiful amber-colored and rich marma- lade. NO. 12. ORANGE MARMALADE. Emma Miller, 419 South Bonnie Brae street, Los An- geles, Cal.— Take five oranges, sliced very thin; juice of one lemon. To each pound of fruit add three pints cold water and let stand twen- ty-four hours. Boil forty-five minutes and let stand twenty-four hours. Weigh, and to each pound of fruit add one pound sugar and juice of one lemon. Let boil forty-five minutes and put In glasses. Select ripe oranges and your marmalade will be delicious. NO. 13. ORANGE MARMALADE. Flora Farman, Monrovia, Cal.— Prepare five large or- anges, being very particular to remove all the white part. Cut into small pieces; add grated rind of one lemon; also inside part cut fine. To one pint fruit add one pint cold water. Boil rapidly five minutes. Remove from stove, leave uncovered twenty-four hours. Add two- thirds the amount sugar you have fruit. Boil quickly forty-five minutes, or until it thickens. Watch closely and skim well. NO. 14. ORANGE MARMALADE. Mrs. W. H. McFee, 245 Avenue 39, Los Angeles, Cal.— 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

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