Orange Marmalade

Ingredients

• To every eight Seville oranges
• allow twelve sweet oranges
• half a pint of water
• The rind and juice of one lemon

Method

1. 1

   Take off the rind of the Seville oranges in two or at most four parts, boil till tender in water enough to cover the rinds, drain and scrape away the white inner part.

2. 2

   Mix the juice and pulp of the Seville and sweet oranges, being careful to pick out the pips.

3. 3

   To each pound of this mixture, put half a pint of water; boil for two hours, adding a little more water as it wastes, and pass through a jelly bag.

4. 4

   Cut the Seville rinds into thin fillets, weigh them and weigh the strained pulp.

5. 5

   Allow 1.5 lbs. sugar to each pound.

6. 6

   Dissolve the sugar in the strained pulp, add the fillets of rind, and simmer for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 166. The excerpt below is the record exactly as published.

Orange Marmalade. To every eight Seville oranges, allow twelve sweet oranges. Take off the rind of the Seville oranges in two or at most four parts, boil till tender in water enough to cover the rinds, drain and scrape away the white inner part, mix the juice and pulp of the Seville and sweet oranges. Be very careful to pick out the 4i6 PINEAPPLE MARMALADE. pips before mixing. To each pound of this mixture put half a pint of water ; boil for two hours, adding a little more water as it wastes, and pass through a jelly bag. Cut the Seville rinds into thin fillets. Weigh them and weigh the strained pulp. Allow \\ lbs. sugar to each pound. Dissolve the sugar in the strained pulp. Add the fillets of rind, and simmer for twenty minutes. The rind and juice of one lemon

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