TRANSPARENT MARMALADE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Cut the Seville oranges in quarters, take out the pulp and put it into a bason.
  2. Pick the skins and seeds out of the oranges.
  3. Put the peels in a little salt and water and let them stand all night.
  4. Boil the peels in a good quantity of spring water until they are tender.
  5. Cut the tender peels into very thin slices and add them to the pulp.
  6. To every pound of marmalade, add a pound and a half of double refined sugar beaten fine.
  7. Boil the mixture together gently for twenty minutes.
  8. If the marmalade is not clear and transparent, boil it for five or six minutes longer.
  9. Keep stirring gently all the time, and take care not to break the slices.
  10. When the marmalade is cold, put it into jelly or sweet-meat glasses.
  11. Tie the glasses down with brandy papers over them.
Original Text
To make TRANSPARENT MARMALADE. TAKE very pale Seville oranges, cut them in quarters, take out the pulp, and put it into a bason, pick the skins and seeds out, put the peels in a little salt and water, let them stand all night, then boil them in a good quantity of spring water till they are tender, then cut them in very thin slices and put them to the pulp; to every pound of marmalade put a pound and a half of double refined sugar beaten fine, boil them together gently for twenty minutes; if it is not clear and transparent, boil it five or six minutes longer, keep stirring it gently all the time, and take care you do not break the slices; when it is cold, put it into jelly or sweet-meat glasses, tie them down with brandy papers over them.—They are pretty for a desert of any kind.
Notes
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