Orange Marmalade

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Take the best Seville oranges, cut them in quarters, grate them to take out the bitterness, and put them in water.
  2. Shift the water twice or thrice a day, for three days.
  3. Boil the oranges, shifting the water till they are tender.
  4. Shred the boiled oranges very small.
  5. Pick out the skins and seeds from the meat which you pulled out.
  6. Put the meat to the peel that is shred.
  7. To a pound of that pulp, take a pound of double-refined sugar.
  8. Wet your sugar with water, and boil it up to a candy height (with a very quick fire).
  9. You may know the sugar is at candy height by the dropping of it, for it hangs like a hair.
  10. Take the sugar off the fire, put in your pulp, and stir it well together.
  11. Let it on the embers, and stir till it is thick, but let it not boil.
  12. If you would have it cut like marmalade, add some jelly of pippins, and stow sugar for it.
Original Text
To make Orange Marmalade. TAKE the best Seville oranges, cut them in quarters, grate them to take out the bitterness, and put them in water which you must shift twice or thrice a day, for three days. Then boil them, shifting the water till they are tender, shred them very small, then pick out the skins and seeds from the meat which you pulled out, and put it to the peel that is shred; and to a pound of that pulp, take a pound of double-refined sugar. Wet your sugar with water, and boil it up to a candy height, (with a very quick fire) which you may know by the dropping of it, for it hangs like a hair; then take it off the fire, put in your pulp, stir it well together, then let it on the embers, and stir till it is thick, but let it not boil. If you would have it cut like marmalade, add some jelly of pippins, and stow sugar for it.
Notes
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