Orange Marmalade (Old-Fashioned Method)

Ingredients

• the weight of the oranges in loaf sugar
• a pint of water for every dozen oranges

Method

1. 1

   Divide skins into quarters and boil in cold water until soft.

2. 2

   Scrape out pulp, throw skins and pips into cold water.

3. 3

   Drain skins, preserve boiling water, and infuse pulp and shreds in it for six hours.

4. 4

   Boil gently until skins are tender, add sugar, and boil until marmalade jellies.

5. 5

   Store in jars.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1032. The excerpt below is the record exactly as published.

ange Marraalade (old - fashioned method). — -Take the weight of the oranges in loaf sugar. Divide the skins into quarters, put them into a preserving-pan with plenty of cold water, and let them boil until they can bo easily pierced with the head of a pin. Whilst they are boiling, divide the fruit into sections, scrape out carefully all the pulp, and throw the skins and pips into a little cold water — a pint is sufficient for a dozen oranges. When the skins are tender, drain them well, and pre- serve the water in which they were boiled. If it is wished to have the mai-malade very clear, thin, and highly colom-ed, the pith or inside -of the skins should be scraped out. The marma- lade will then be more like preserve. It will be thicker and more economical if the pith be left in, but this is a matter of taste. Lay the skins in folds, and cut them into thin slireds about an inch long. Allow a pint of water for eveiy dozen oranges

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