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Emily Netuzed recipe book, August 1874
Page 81
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Orange Marmalade (Black's recipe) excellent 8 dozen seville oranges, 2 dozen sweet oranges the same weight of loaf sugar as of oranges quarter the seville oranges & take out the pulp put the outsides of the seville oranges on to boil in plenty of water & boil them till quite soft peel the sweet oranges & boil the peel till quite soft & pound them well, adding the water from them to the juice squeeze the pulp quite dry as you do spinach & take care not to let the pips get in measure the pulp & add another pound of sugar to each quart of juice. Boil the sugar by itself till it becomes a thick syrup cut the peel of the seville oranges very thin & about an inch long & after the sugar is well boiled & skimmed add the pulp & when that is well boiled & skimmed add the [chips?] which must only boil 10 minutes.
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Orange Marmalade (Black's recipe) excellent 8 dozen seville oranges, 2 dozen sweet oranges the same weight of loaf sugar as of oranges quarter the seville oranges & take out the pulp put the outsides of the seville oranges on to boil in plenty of water & boil them till quite soft peel the sweet oranges & boil the peel till quite soft & pound them well, adding the water from them to the juice squeeze the pulp quite dry as you do spinach & take care not to let the pips get in measure the pulp & add another pound of sugar to each quart of juice. Boil the sugar by itself till it becomes a thick syrup cut the peel of the seville oranges very thin & about an inch long & after the sugar is well boiled & skimmed add the pulp & when that is well boiled & skimmed add the [chips?] which must only boil 10 minutes.
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