Orange Marmalade. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Pare the oranges as thin as possible; the first peel is not used in marmalade; it is better to grate off the outer peel and put them in water.
  2. Let them lie two or three days, changing the water every day.
  3. Then cut the oranges in quarters, and take out all the pulp.
  4. Boil the peels in several waters, till they are quite tender and not bitter.
  5. Put to the sugar half a pint of water, and boil it to a syrup, till it draws as fine as a hair.
  6. Put in the peels sliced very thin, and boil them gently about a quarter of an hour.
  7. While the peels are boiling, pick out all the seeds and skins from the pulp.
  8. Then put the pulp to the orange-peel; let it boil till it is clear.
  9. Put a little in a saucer, and when it jellies it is done enough.
Original Text
Orange Marmalade. No. 3. Take a dozen of Seville oranges and their weight in sugar finely powdered. Pare the oranges as thin as possible; the first peel is not used in marmalade; it is better to grate off the outer peel and put them in water. Let them lie two or three days, changing the water every day; then cut the oranges in quarters, and take out all the pulp; boil the peels in several waters, till they are quite tender and not bitter. Then put to the sugar half a pint of water, and boil it to a syrup, till it draws as fine as a hair; put in the peels sliced very thin, and boil them gently about a quarter of an hour. While the peels are boiling, pick out all the seeds and skins from the pulp; then put the pulp to the orange-peel; let it boil till it is clear; put a little in a saucer, and when it jellies it is done enough.
Notes
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