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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 31
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sirrup, then put in your rinds, & let them simmer, till you think the sirrup has penetrated them, then take them up on puter dish, & when they are cold, put them into your jarrs & fill them up with sirrup. Cover them with bladder & leather. To make Orange Marmalade. Take the pulp you took out oranges, & beat it through a coarse sive, then have your sirrup boil to a candy height, put in your pulp & let it boil till clear then put it in your pots for your use.
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sirrup, then put in your rinds, & let them simmer, till you think the sirrup has penetrated them, then take them up on puter dish, & when they are cold, put them into your jarrs & fill them up with sirrup. Cover them with bladder & leather. To make Orange Marmalade. Take the pulp you took out oranges, & beat it through a coarse sive, then have your sirrup boil to a candy height, put in your pulp & let it boil till clear then put it in your pots for your use.
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