Orange Marmalade

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

rind of the oranges ↝ Orange, raw [Citrus fruits]
the oranges ↝ Orange, raw [Citrus fruits]
as much water as will cover them ↝ Water, tap [Tap water]
for each pint of juice allow a pound of sugar ↝ Sugar, NFS [Sugars and honey]
The juice and grated rind of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
The juice and grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
for every 4lb. of oranges ↝ Orange, raw [Citrus fruits]
the juice of two sweet ones ↝ Orange, raw [Citrus fruits]
to every pound of bitter oranges ↝ Orange, raw [Citrus fruits]
the peel of two sweet oranges ↝ Orange peel, raw [Fruits and Fruit Juices]
the peel of one lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
the oranges ↝ Orange, raw [Citrus fruits]
the pips
teacupful of warm water ↝ Water, tap [Tap water]
the sliced pulp ↝ Orange, raw [Citrus fruits]
one and a quarter pints of cold water ↝ Water, tap [Tap water]

Instructions (14)

Pare off the rind of the oranges as thin as may be, cutting it as you do so into tiny strips.
Quarter the oranges and lay them in the pan with as much water as will cover them.
Keep them well squeezed with your hand till they become too hot to bear your hand in it.
Press the pulp through a clean hair sieve.
Add the chips (rind strips) to this.
For each pint of juice allow a pound of sugar.
The juice and grated rind of a lemon must be allowed to every 4lb. of oranges.
The juice of two sweet ones to every pound of bitter oranges.
Cook till it jellies, and pot as usual.
If you treat the oranges as above, only removing all the white pith, and leaving out the peel, and cook the juice with sugar in the usual way, adding the peel of two sweet oranges and the peel of one lemon to the juice, when boiling it with the sugar, it produces a most excellent jelly.
The rinds must be fished out of the jelly before potting it.
Or: wash and wipe the oranges well to remove any dirt, but do not let them soak in the water.
Now halve the fruit and then slice it as thinly as possible with a sharp knife, removing the pips and throwing them into a teacupful of warm water.
Now weigh the sliced pulp, and for each pound add about one and a quarter pints of cold water (if the oranges are not very juicy they may need more water), and let it all soak together for...

Original Text

Orange Marmalade.—Pare off the rind of the oranges as thin as may be, cutting it as you do so into tiny strips. Quarter the oranges and lay them in the pan with as much water as will cover them; keep them well squeezed with your hand till they become too hot to bear your hand in it; then press the pulp through a clean hair sieve; add the chips to this, and for each pint of juice allow a pound of sugar. The juice and grated rind of a lemon must be allowed to every 4lb. of oranges, and the juice of two sweet ones to every pound of bitter oranges. Cook till it jellies, and pot as usual. (This is a well known and most excellent Scotch recipe.) If you treat the oranges as above, only removing all the white pith, and leaving out the peel, and cook the juice with sugar in the usual way, adding the peel of two sweet oranges and the peel of one lemon to the juice, when boiling it with the sugar, it produces a most excellent jelly. The rinds must be fished out of the jelly before potting it. Or: wash and wipe the oranges well to remove any dirt, but do not let them soak in the water. Now halve the fruit and then slice it as thinly as possible with a sharp knife, removing the pips and throwing them into a teacupful of warm water. Now weigh the sliced pulp, and for each pound add about one and a quarter pints of cold water (if the oranges are not very juicy they may need more water), and let it all soak together for

Notes

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