Marmalade of Oranges

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

oranges ↝ Orange, raw [Citrus fruits]
half a pound of pippins ↝ Apple, raw [Apples]
almoſt half a pint of water ↝ Water, tap [Tap water]
a pound and a half of ſugar ↝ Sugar, NFS [Sugars and honey]
the peelings ↝ Orange peel, raw [Fruits and Fruit Juices]
the meat from the ſkins of your oranges ↝ Orange, raw [Citrus fruits]
the meat of one lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
the peels you have boiled tender ↝ Orange peel, raw [Fruits and Fruit Juices]
seven or eight ſpoonfuls of water ↝ Water, tap [Tap water]
as much of the outward rind of the oranges as you think fit ↝ Orange, raw [Citrus fruits]

Instructions (12)

Weigh your oranges.
Pare your oranges very thin, and save the peelings.
Take off the skins, and boil them till they are very tender, and the bitterness is gone out of them.
In the mean time pare your pippins, and fling them into water.
Boil the pippins till they are clear.
Pick out the meat from the skins of your oranges, before you boil them.
Add to that meat the meat of one lemon.
Take the peels you have boiled tender, and fired them, or cut them into very thick slices, what length you please.
Set the sugar on the fire, with seven or eight spoonfuls of water.
Skim the sugar water clean.
Put in the peel, and the meat of the oranges and lemons, and the pippins, and so boil them.
Put in as much of the outward rind of the oranges as you think fit, and so boil them till they are enough.

Original Text

To make Marmalade of Oranges.
WEIGH your oranges, to a pound of oranges take half a pound of pippins, and almoſt half a pint of water; a pound and a half of ſugar; pare your oranges very thin, and ſave the peelings, then take off the ſkins, and boil them till they are very tender, and the bitterneſs is gone out of them. In the mean time pare your pippins, and fling them into water: Boil them till they are clear, pick out the meat from the ſkins of your oranges, before you boil them; and add to that meat the meat of one lemon; then take the peels you have boiled tender, and fired them, or cut them into very thick ſlices, what length you pleaſe; then ſet the ſugar on the fire, with ſeven or eight ſpoonfuls of water, ſkim it clean, then put in the peel, and the meat of the oranges and lemons, and the pippins, and ſo boil them; put in as much of the outward rind of the oranges as you think fit, and ſo boil them in tithey are enough.

Notes

—