Seville Orange Marmalade
From The "A1" cookery book, 1901
Serves 16
This recipe uses both oranges and lemons.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 102. The excerpt below is the record exactly as published.
Seville Orange Marmalade. — Rub the oranges with a clean cloth, do not peel them, but divide them into quarters, slice very thinly with a sharp knife, and take out the pips. To each pound of sliced fruit add one quart of water ; let it stand twenty-four hours. Then boil it until the peel is tender ; let it stand again till next day, then weigh fruit and water together, and to every pound add one and a quarter pounds of loaf sugar. Boil the whole until the sugar jellies and the peel is transparent, about three-quarters of an hour. To four dozen oranges add six lemons
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