Orange Marmalade

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Cut the oranges in two, take out all the pulp and juice into a bason, and pick all the skins and seeds out of it.
  2. Boil the rinds in hard water till they are tender, and change the water two or three times while they are boiling.
  3. Pound the rinds in a marble mortar, and add to it the juice and pulp.
  4. Put them in the preserving-pan with double its weight of loaf-sugar, and set it over a slow fire.
  5. Boil it rather more than half an hour.
  6. Put it into pots, cover it with brandy paper, and tie it close down.
Original Text
Orange Marmalade. GET the clearest Seville oranges you can, cut them in two, take out all the pulp and juice into a bason, and pick all the skins and seeds out of it. Boil the rinds in hard water till they are tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar, and add to it the juice and pulp. Then put them in the preserving-pan with double its weight of loaf-sugar, and set it over a slow fire. Boil it rather more than half an hour, put it into pots, cover it with brandy paper, and tie it close down.
Notes
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