Orange Marmalade. No. 2.

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)
Instructions (16)
  1. Pare thin three dozen Seville oranges, and rasp thin the other three dozen, keeping the parings and raspings separate.
  2. Cut all six dozen oranges in halves.
  3. Squeeze out the juice, but not too hard.
  4. Scoop out the pulp with a tea-spoon.
  5. Pick out the seeds from the pulp.
  6. Boil the skins, changing the water two or three times, until they are tender enough for a straw to pierce them.
  7. When the skins are boiled, scoop out and throw away the stringy part.
  8. Boil the parings three times in different waters.
  9. Beat the boiled skins very fine in a marble mortar.
  10. Beat the boiled rinds in the same manner.
  11. Weigh the pulp, skin, rinds, and juice separately.
  12. For each pound of the weighed ingredients, take one pound of loaf sugar.
  13. Mix the loaf sugar with a little water, boil it alone, well skim, and thoroughly clear it to make syrup.
  14. Put the pulp, skins, and juice into the syrup, mix well, and boil together for about half an hour.
  15. Add the rasped rinds, beaten as directed, and boil all together for a short time.
  16. Put the marmalade into small pots and cover with brandy paper.
Original Text
Orange Marmalade. No. 2. Take six dozen Seville oranges; pare thin three dozen, the other three rasp thin, and keep the parings and raspings separate. Cut all the six dozen in halves; squeeze out the juice,[285] but not too hard; scoop out the pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the skins, changing the water two or three times, to take off the bitterness, till they are tender enough for a straw to pierce them. When they are boiled, scoop out and throw away the stringy part; boil the parings three times in different waters; beat the boiled skins very fine in a marble mortar; beat the boiled rinds in the same manner. The pulp, skin, rinds, and juice, must be all weighed, but not yet mixed; for each pound in the whole take one pound of loaf sugar, which must first be mixed with a little water, boiled alone, well skimmed, and thoroughly cleared. The pulp, skins, and juice, must then be put into this syrup, well mixed, and boiled together for about half an hour; after which put in the rasped rinds, beaten as above directed, and boil all together for a short time. Put the marmalade into small pots, and cover with brandy paper.
Notes
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