Orange Marmalade

Ingredients

• seven oranges
• three lemons
• three pints of cold water
• one and one-eighth pounds of sugar

Method

1. 1

   Take seven oranges and three lemons.

2. 2

   Cut off all rough bits of peel, and slice very thin.

3. 3

   Take out all seeds.

4. 4

   To each pound of sliced fruit add three pints of cold water.

5. 5

   Let it stand twenty-four hours, then boil three-quarters of an hour, and set away for another twenty-four hours.

6. 6

   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.

Nutrition per serving

Estimated from matched ingredients across 6 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.

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

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