Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 55
More information
digital collection
archival collection guide
transcription tips
Orange Marmalade Take the clearest Seville oranges you can get, cut them in two, then take out all the pulp and juice into a basin, pick all the seeds and skins out of it, boil the rinds in hard water till they are tender, change the water 3 times while they are boiling, then pound them in a Marble Mortar, add to it the juice and pulp, and put them into a preserving pan, with double its weight of loaf sugar set it over a slow fire, boil it rather more than 1/2 an hour, then pat it into jars, with Brandy papers over them, keep them in a dry place. Mrs. Garnham Barbadoes Jumbles. Beat very light the yolks of 4 eggs, and the whites of 8 eggs, with a spoonful of Rose water and dust in 1 lb of double refined sugar, then put in 3/4 lb of the best fine flour stir it lightly, grease your Tins and drop them in a shape maccaroon and bake them nicely. Mrs. Garnham
Saving...
prev
next
Orange Marmalade Take the clearest Seville oranges you can get, cut them in two, then take out all the pulp and juice into a basin, pick all the seeds and skins out of it, boil the rinds in hard water till they are tender, change the water 3 times while they are boiling, then pound them in a Marble Mortar, add to it the juice and pulp, and put them into a preserving pan, with double its weight of loaf sugar set it over a slow fire, boil it rather more than 1/2 an hour, then pat it into jars, with Brandy papers over them, keep them in a dry place. Mrs. Garnham Barbadoes Jumbles. Beat very light the yolks of 4 eggs, and the whites of 8 eggs, with a spoonful of Rose water and dust in 1 lb of double refined sugar, then put in 3/4 lb of the best fine flour stir it lightly, grease your Tins and drop them in a shape maccaroon and bake them nicely. Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
sidebar
