Orange Marmalade. No. 1.

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 (5)
Lemon marmalade variation
Instructions (5)
  1. Pare your oranges very thin, and lay them in water two or three days, changing the water twice a day; then take them out, and dry them with a linen cloth.
  2. Take their weight in sugar beat fine; cut the oranges in halves, take out the pulp, pick out the seeds, and take off the skins carefully.
  3. Boil the rinds very tender in a linen cloth; cut them in strips whilst hot, and lay them in the pan in which you design to boil the marmalade.
  4. Put a layer of sugar, and a layer of orange rinds, alternately, till all are in; let them stand till the sugar is quite dissolved; add the juice of a lemon; set them on a stove, and let them boil fast till nearly done; then put in the pulp, and boil them again till quite done.
  5. Take them off, and add the juice of a lemon; let them stand in pots for a few days, and they will be fit for eating.
Original Text
Orange Marmalade. No. 1. Pare your oranges very thin, and lay them in water two or three days, changing the water twice a day; then take them out, and dry them with a linen cloth. Take their weight in sugar beat fine; cut the oranges in halves, take out the pulp, pick out the seeds, and take off the skins carefully. Boil the rinds very tender in a linen cloth; cut them in strips whilst hot, and lay them in the pan in which you design to boil the marmalade. Put a layer of sugar, and a layer of orange rinds, alternately, till all are in; let them stand till the sugar is quite dissolved; add the juice of a lemon; set them on a stove, and let them boil fast till nearly done; then put in the pulp, and boil them again till quite done. Take them off, and add the juice of a lemon; let them stand in pots for a few days, and they will be fit for eating. Lemon marmalade may be done in the same way, only with a much greater quantity of sugar, or sugar mixed with sugar-candy.
Notes
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