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Dr. J. C. Smith family household and medical book, 1840-1860
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Orange Marmalade Wm Tritton Scotch Rect Weigh your oranges and take equal weight of sugar then rasp them very lightly over, carefully saving the raspings & sifting a little sugar over them to retain the the flavor - Take off the skin in quarters, and cut out the thick white from the inside - put them in a stewpan with spring water, let them boil till they are so tender that you can pierce them with a straw - While the skins are boiling, cut up the oranges carefully taking the pulp, and cleaning it from seeds & skin - Strain the chips from the water, and take as much of the liquor, when strained from the chips as will dissolve the sugar and no more - put your preserving pan with the sugar on the fire - let it just boil skim it, and then put in the pulp, let it boil fifteen minutes - then add your raspings & chips - boil all for half an hour more. The skins which have been boiled must be cut into shreds which make the chips. Pears in compote Take six large Pears, and scald them a little, then throw them into cold water for a little time - then pare them, and quarter them, and take out the cores - Take one pound of loaf sugar, put it into a stew pan with a pint of water, the rind of one lemon pared very thin, and a pennyworth
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Orange Marmalade Wm Tritton Scotch Rect Weigh your oranges and take equal weight of sugar then rasp them very lightly over, carefully saving the raspings & sifting a little sugar over them to retain the the flavor - Take off the skin in quarters, and cut out the thick white from the inside - put them in a stewpan with spring water, let them boil till they are so tender that you can pierce them with a straw - While the skins are boiling, cut up the oranges carefully taking the pulp, and cleaning it from seeds & skin - Strain the chips from the water, and take as much of the liquor, when strained from the chips as will dissolve the sugar and no more - put your preserving pan with the sugar on the fire - let it just boil skim it, and then put in the pulp, let it boil fifteen minutes - then add your raspings & chips - boil all for half an hour more. The skins which have been boiled must be cut into shreds which make the chips. Pears in compote Take six large Pears, and scald them a little, then throw them into cold water for a little time - then pare them, and quarter them, and take out the cores - Take one pound of loaf sugar, put it into a stew pan with a pint of water, the rind of one lemon pared very thin, and a pennyworth
Szathmary Culinary Manuscripts and Cookbooks
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