Orange Marmalade

Ingredients

• a dozen Seville oranges
• two lemons
• three pints of cold water
• one and a quarter pounds of sugar

Method

1. 1

   To every dozen Seville oranges use two lemons.

2. 2

   Take a cloth and rub each fruit to remove all dirt, then divide into quarters.

3. 3

   Take pulp and juice (leaving the peel quite free) and put into a bowl.

4. 4

   In doing this remove all pips.

5. 5

   Then cut the peel very finely into shreds and put with pulp and juice.

6. 6

   After all are cut, weigh, and to every pound of shreds, pulp and juice put three pints of cold water.

7. 7

   Let this stand for twenty-four hours, then boil it till shreds of peel become soft and almost transparent.

8. 8

   Generally, an hour's good boiling will be sufficient.

9. 9

   Then let it stand another twenty-four hours, after which weigh again, and to every pound use one and a quarter pounds of sugar.

10. 10

    Then boil for about half an hour after it has boiled up, stirring to prevent burning.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 208. The excerpt below is the record exactly as published.

Orange Marmalade. To every dozen Seville oranges use two lemons. Take a cloth and rub each fruit to remove all dirt, then divide into quarters. Take pulp and juice (leaving the peel quite free) and put into a bowl. In doing this remove all pips. Then cut the peel very finely into shreds and put with pulp and juice. After all are cut, weigh, and to every pound of shreds, pulp and juice put three pints of cold water. Let this stand for STANDARD COOKERY. 301 twenty-four hours, then boil it till shreds of peel become soft and almost transparent. Generally an hour's good boiling will be sufficient. Then let it stand another twenty-four hours, after which weigh again, and to every pound use one and a quarter pounds of sugar

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