Genuine Scotch Marmalade

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Specified quantities
Instructions (16)
  1. Cut the rind of the fruit into quarters and peel it off.
  2. If the marmalade be not wanted very thick, take off some of the spongy white skin inside the rind.
  3. Cut the chips as thin as possible, and about half an inch long.
  4. Divide the pulp into small bits, removing carefully the seeds.
  5. Steep the seeds in part of the water that is to make the marmalade (in the proportion of a quart to a pound of fruit).
  6. Put the chips and pulp into a deep earthen dish.
  7. Pour the boiling water over them.
  8. Let them remain for twelve or fourteen hours.
  9. Turn the whole into the preserving-pan.
  10. Boil it until the chips are perfectly tender.
  11. When they are tender, add the sugar (previously pounded) by degrees.
  12. Boil it until it jellies.
  13. Pour the water in which the seeds have been steeped into a hair-sieve.
  14. Work the seeds in the sieve with the back of a spoon to obtain a strong clear jelly.
  15. Wash the jelly off the seeds by pouring their own liquor through the sieve in small portions over them.
  16. Add this jelly to the fruit when it is first set on the fire.
Original Text
GENUINE SCOTCH MARMALADE. “Take some bitter oranges, and double their weight of sugar; cut the rind of the fruit into quarters and peel it off, and if the marmalade be not wanted very thick, take off some of the spongy white skin inside the rind. Cut the chips as thin as possible, and about half an inch long, and divide the pulp into small bits, removing carefully the seeds, which may be steeped in part of the water that is to make the marmalade, and which must be in the proportion of a quart to a pound of fruit. Put the chips and pulp into a deep earthen dish, and pour the water boiling over them; let them remain for twelve or fourteen hours, and then turn the whole into the preserving-pan, and boil it until the chips are perfectly tender. When they are so, add by degrees the sugar (which should be previously pounded), and boil it until it jellies. The water in which the seeds have been steeped, and which must be taken from the quantity apportioned to the whole of the preserve, should be poured into a hair-sieve, and the seeds well 529worked in it with the back of a spoon; a strong clear jelly will be obtained by this means, which must be washed off them by pouring their own liquor through the sieve in small portions over them. This must be added to the fruit when it is first set on the fire.” Oranges, 3 lbs.; water, 3 quarts; sugar, 6 lbs. Obs.—This receipt, which we have not tried ourselves, is guaranteed as an excellent one by the Scottish lady from whom it was procured.
Notes
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