Seville Orange Marmalade

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Peel the oranges carefully, remove a little of the white pith.
  2. Boil the rinds in water for 2 hours, changing the water three times to take off a little of the bitter taste.
  3. Break the pulp into small pieces, take out all the pips, and cut the boiled rind into chips.
  4. Make a syrup with the sugar and water; boil this well, skim it.
  5. When the syrup is clear, put in the pulp and chips.
  6. Boil all together for 20 minutes to 1/2 hour.
  7. Pour it into pots, and, when cold, cover down with bladders or tissue-paper brushed over on both sides with the white of an egg.
  8. Add the juice and grated rind of 2 lemons to every dozen of oranges, with the pulp and chips to the syrup.
Original Text
I. 1566. INGREDIENTS.—Equal weight of fine loaf sugar and Seville oranges; to 12 oranges allow 1 pint of water. Mode.—Let there be an equal weight of loaf sugar and Seville oranges, and allow the above proportion of water to every dozen oranges. Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste. Break the pulp into small pieces, take out all the pips, and cut the boiled rind into chips. Make a syrup with the sugar and water; boil this well, skim it, and, when clear, put in the pulp and chips. Boil all together from 20 minutes to 1/2 hour; pour it into pots, and, when cold, cover down with bladders or tissue-paper brushed over on both sides with the white of an egg. The juice and grated rind of 2 lemons to every dozen of oranges, added with the pulp and chips to the syrup, are a very great improvement to this marmalade. Time.—2 hours to boil the orange-rinds; 10 minutes to boil the syrup; 20 minutes to 1/2 hour to boil the marmalade. Average cost, from 6d. to 8d. per lb. pot. Seasonable.—This should be made in March or April, as Seville oranges are then in perfection.
Notes
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