Orange Marmalade
From Gancel's culinary encyclopedia of modern cooking, 1920
This recipe makes a mild clear jelly with the fruit suspended in it.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 220. The excerpt below is the record exactly as published.
ORANGE MARMALADE Wash, cut the oranges in small pieces, and slice skin very thin. Add lemon juice j measure the juice and pulp, then add an equal quantity of cold water. Let stand — 44? — GAN CEL’S CULIN A R Y < E N G Y CL O P E D I A uncovered for 24 hours. Boil uncovered for 1 *4 hours; let stand again 24 hours. Add an - equal quantity of sugar and boil till jelly is formed. Turn into hot sterl- ized glasses. This, makes from 8 to 10 glasses of mild clear jelly with the fruit suspended in it. (For Sweet Pickled Fruit) Pick out fruit that is not too ripe, add % pint good vinegar to 1W pounds sugar, reduced according to fruit. Add spicbs' to your taste; cinnamon, cloves, ginger and lemon pbei.
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