Orange Marmalade with Honey
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil is about three-quarters of an hour.
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 1033. The excerpt below is the record exactly as published.
Orange Marmalade with Honey.— Eub the oranges with a soft cloth, peel them, tlirow the rinds into cold water, and boil until they are quite tender; then drain, and cut them into very thin strips about an inch long. Separate the pulp and juice from the inner skin and the pips, and put them into a preser^-ing-pan with half a pound of the cut rinds and one pound of honey
Cook this with the app: pantry check, scaling, and the assistant.