Orange Marmalade Scotch
From Cassell's dictionary of cookery, 1892
Serves 12
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 902. The excerpt below is the record exactly as published.
one pound and a half of sugar to each pound of fruit, and boil fifteen minutes. If a less bitter fiavour be liked, grate off a little of the outer skin before boiling. Sweet oranges are some- times used for marmalade, and only a smaH portion of Seville, or lemon pulp and rind is added to flavour. Time to boil oranges, from three or four hours
Cook this with the app: pantry check, scaling, and the assistant.