Oranges Marmalade

Ingredients

• half their weight in sugar
• sugar
• juice of lemon

Method

1. 1

   Squeeze the juice from the oranges, mix with sugar, and add grated rind.

2. 2

   Cook for two hours while stirring, then store in glasses or small boxes.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 116. The excerpt below is the record exactly as published.

sugar distributed through the fruit in layers. After standing a few hours plenty of sirup will have formed ; the bowl may be emptied into a preserving-kettle, and in twenty minutes, boiling rapidly, the preserves will be sufficiently done to keep, and of a light garnet color. Use self-sealing cans, if you have them ; but if not, put the strawberries into glass tumblers ; lay brandy-papers close upon the top ; and while the glasses are still hot cut out circular papers an inch larger in diameter than the turn- VmOINIA COOKERY-BOOK. 245 biers they are meant to cover ; wet the edges well with white of egg, press and hold them down well with your hand until they stick fast, and you will have no trouble with fermentation. For a common preserve you can put eight quarts of capped strawberries into a bowl with six pounds of fair brown sugar, and let them set all night. Early in the morning put them on the fire to preserve, and let them cook together for an hour ; then take the fruit out with a ladle, and let the sirup cook fifteen min- utes longer. Pour it over the strawberries, and put away in stone jars not holding over a quart. If you prefer jam only cook the same proportion of fruit and berries just given for a much longer time, until the bulk is reduced one -half and the desired stiffness has been obtained. Strawberry jam makes an excellent puff. To Make Jelly out op Strawberry Acid. Dissolve one ounce of isinglass in as small a quantity of water as possible ; strain a bottle of the acid (for which the recipe is given in the proper place) and warm it over a vessel of hot water ; add the isinglass to the warmed acid, stir and mix well together, and put the whole into a blanc-mange mould that has been dipped in cold water. If the weather be very warm allow one ounce and a half of isinglass or gelatine, which amounts to the same thing, to a pint-bottle of the acid. Raspberry, blackberry, or currant acid may be stiffened in the same way; so that jelly can be made at any season of the year, if you have them among your stores, as is to be recommended. Green Tomato PRESBRVEa Take one peck of green tomatoes, peel, after scalding them in hot water, and cut them up into thin slices ; slice 346 VntQINIA COOKSRY-BOQK. also six fine lemonB, without removing the skinfl, but care- fully extracting every seed. To this quantity of tomato put six pounds of fair brown sugar and one table*spoon- f ul of white ginger ground fine. Taking care to skim off all the froth that rises to the surface, boil until the pre- serve seems thoroughly cooked. The time required will be about two hours. One table-spoonful of Spears's Pre- serving Fluid added ten minutes before removal from the fire will insure its preservation, even in a large jar, with- out especial care as to sealing it up very securely, and no foreign taste will be perceptible. SWBBTMBATS. We generally term sweetmeats such as are made in imi- tation of West India preserves, and mostly from Southern or exotic fruits. Pineapple Preserves. Grate the pineapple, and to one pound of it allow half a pound of sugar ; sprinkle the sugar over the pineapple, and let it stand so for a few hours ; then put it in the ket- tle and boil it gently for three-quarters of an hour ; or you can slice it as for the table, and, allowing three-quar- ters of a pound of sugar to one of fruit, simmer them to- gether until the pineapple looks transparent. This sweet- meat is a pleasant accompaniment to vanilla ice-cream. To Preserve Oranges Whole. Take as many oranges as you wish to preserve and cut a hole in one of them large enough to enable you to scoop out the inside ; put in cold water three days to soak, changing the water each day ; then boil slowly until the bitter is extracted, changing the water every half -hour till it no longer tastes bitter. To ope pound of fruit put VmOINIA COOKEMY-BOOK, 347 two pounds of sugar ; clarify the sugar by adding two beaten whites of egg after you have made a rich sirup, in the proportion of a pint of water to each two pounds of sugar, which must be white, of the best quality. When the sirup is clear drop the oranges in, and boil until trans- parent. They will take about four hours to boil, if the fire is well kept up. The juice may be expressed from the inside of the oranges, measured, strained, and made into a jelly that will make a beautiful addition to the orange sweetmeats, or can be put away in glasses separately. OBANas Marmalade. Take of high-flavored sour oranges half their weight in sugar ; squeeze the juice through a sieve coarse enough to allow some of the pulp to pass through as well, but none of the seeds or white inner skin ; grate in as much of the yellow rind as will flavor the marmalade richly; and if, after you have mixed the sugar with the fruit, it seems insipid, add the juice of lemon

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