Orange Marmalade

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat fine in a marble mortar.
  2. Boil three pounds of loaf sugar in a pint of water, skim it, and add a pound of the rind; boil fast till the syrup is very thick, but stir it carefully; then put a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor; boil all gently until well jellied, which it will be in about half an hour.
  3. Put it into small pots.
Original Text
Orange Marmalade. Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat fine in a marble mortar. 199Boil three pounds of loaf sugar in a pint of water, skim it, and add a pound of the rind; boil fast till the syrup is very thick, but stir it carefully; then put a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor; boil all gently until well jellied, which it will be in about half an hour. Put it into small pots. Lemon marmalade do in the same way.
Notes
—