Orange Marmalade

Ingredients

• the outer rind of twenty oranges
• one lemon
• about a quarter of a pint of water
• allow a pound of sugar to a pound of the fruit

Method

1. 1

   Grate the outer rind of the oranges and lemon, scoop out the inside, and remove the seeds.

2. 2

   Bruise the pulp with water through a sieve.

3. 3

   Weigh the pulped oranges and boil them with the grated rind until tender.

4. 4

   Time to boil: half an hour.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 901. The excerpt below is the record exactly as published.

the outer rind of'twenty oranges and one lemon, scoop out the inside, and carefully remove the seeds; bruise the pulp with about a quarter of A pint of water, through a sieve. Weigh the pulped oranges, and allow a pound of sugar to a pound of the fruit. Boil them together with the grated rind, until it is tender. As the oranges are grated, these gratings should be thrown into water to prevent their becoming a mass, and afterwards added with the rest, when ready for boiling. Time, half an hour to boil. Marmalade, Orange, Pudding.— Beat up two eggs, mix with them a quarter of a jjint of new milk, and a quarter of a pound of good moist sugar ; beat together for five minutes. Prepare some bread-crumbs by first drj'ing the bread in a cool oven, and then pounding it : of these crumbs take a quarter of a pound, with rather more than their weight of good suet. Mix with the eggs and milk, and work the mixture until smooth. Fill a buttered tin mould with the mixture and alternate layers of orange marmalade

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