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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 54
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Transparent Marmalade Take very pale Seville Oranges, cut them in quarters, take out the pulp, and put it into a bason, pick the skins and seeds out, put the peels in a little salt and water, let them stand all night, then boil them in a good quantity of spring water till they are [tender?] then cut them in very thin slices, and put them to the pulp, to every to every pound of Marmalade put a pound and a half of Sugar boil them together gently for twenty minutes; if it is not clear and transparent, boil it fine or six minutes longer, keep stirring
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Transparent Marmalade Take very pale Seville Oranges, cut them in quarters, take out the pulp, and put it into a bason, pick the skins and seeds out, put the peels in a little salt and water, let them stand all night, then boil them in a good quantity of spring water till they are [tender?] then cut them in very thin slices, and put them to the pulp, to every to every pound of Marmalade put a pound and a half of Sugar boil them together gently for twenty minutes; if it is not clear and transparent, boil it fine or six minutes longer, keep stirring
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