Sweet Orange Marmalade No. 1

Ingredients

• a vessel of cold water
• the pulp of the oranges
• equal measure of heated sugar

Method

1. 1

   Wash the fruit and cut the rind through to the pulp lengthwise.

2. 2

   Boil the rind in cold water until tender, then cut into fine strips.

3. 3

   Prepare the pulp by halving, seeding, and slicing.

4. 4

   Add the pulp to the rind, measure, and stir in equal measure of heated sugar.

5. 5

   Cook for about twenty minutes until thick, then seal.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 93. The excerpt below is the record exactly as published.

SWEET ORANGE MARMALADE No. 1 Wash the fruit and with a knife point cut the rind through to the pulp lengthwise and around (in the middle) so that the rind may readily be taken off either in halves or quarters. Put this rind (including yellow and white) on the stove in a vessel of cold water and let come to a boil, continuing till the rind is thoroughly tender. Cut then into fine strips. Meantime have the pulp prepared by halv- ing, seeding, and removing the heaviest rag at the core, only then slicing it. Put to boil in separate saucepan and cook till tender, then set back till rind is soft and clear. At this stage add the pulp to the rind, measuring, and stirring in equal measure of heated sugar

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