Transparent 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 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Cut the palest Seville oranges in quarters, take the pulp out, and put it in a bason, pick out the seeds and skins.
  2. Let the outsides soak in water with a little salt all night, then boil them in a good quantity of spring water till tender; drain and cut them in very thin slices, and put them to the pulp.
  3. To every pound of the prepared orange mixture, add a pound and a half of double refined sugar beaten fine.
  4. Boil them together twenty minutes, being careful not to break the slices.
  5. If not quite clear, simmer five or six minutes longer.
  6. Stir gently all the time.
  7. When cold, put it into glasses.
Original Text
Transparent Marmalade. Cut the palest Seville oranges in quarters, take the pulp out, and put it in a bason, pick out the seeds and skins. Let the outsides soak in water with a little salt all night, then boil them in a good quantity of spring water till tender; drain and cut them in very thin slices, and put them to the pulp; and to every pound, a pound and a half of double refined sugar beaten fine; boil them together twenty minutes, but be careful not to break the slices. If not quite clear, simmer five or six minutes longer. It must be stirred all the time very gently. When cold, put it into glasses.
Notes
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