Orange Marmalade

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Take the clearest Seville oranges you can get, cut them in two, then take out all the pulp and juice into a bason.
  2. Pick all the seeds and skins out of it.
  3. Boil the rinds in hard water till they are tender (change the water two or three times while they are boiling).
  4. Pound them in a marble mortar.
  5. Add to it the juice and pulp, and put them in a preserving-pan, with double its weight of loaf sugar.
  6. Let it over a slow fire, boil boil it a little more than half an hour.
  7. Then put it into pots, with brandy papers over them.
Original Text
To make ORANGE MARMALADE. TAKE the clearest Seville oranges you can get, cut them in two, then take out all the pulp and juice into a bason, pick all the seeds and skins out of it, boil the rinds in hard water till they are tender (change the water two or three times while they are boiling) then pound them in a marble mortar, add to it the juice and pulp, and put them in a preserving-pan, with double its weight of loaf sugar, let it over a slow fire, boil boil it a little more than half an hour, then put it into pots, with brandy papers over them.
Notes
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