Peach and Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 5
Stir occasionally and be careful not to scorch.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 126. The excerpt below is the record exactly as published.
one pound of sugar to each pound of fruit and juice. Boil rapidly about twenty minutes. Do not stir more than necessary. If these directions are care- fully followed the product will be clear and jelly-like, and most delicate and delicious. It at all ropey or syrupy you have failed in some particular and should try again. It is well worth while, for the perfect product is beyond comparison. NO. 7. PEACH AND ORANGE MARMA- LADE. Miss C. Hernstein, 2302 Budlong ave- nue, Los Angeles, Cal. — Soak two pounds of COOKING AND OTHER RECIPES. 75 evaporated peaches over night. In the morn- ing drain and barely cover with cold water; sit In a porcelain sauce pan on the range where they will simmer gently. Grate the yel- low rind from six fine oranges
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Cook this with the app: pantry check, scaling, and the assistant.