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English cookbook, 1799
Page 106
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Orange Maramlude Cut Seville Oranges into quarters take out the pulp into a Bason pick out the seeds and put the peel into spring water then boil them the next day in a good quantity of Spring Water till tender (change the water twice the time of boiling) cut them in very thin slices & put them to the pulp, to every pound of marmalade a pound & 1/2 of double refined sugar finely beaten boil them together gently 20 minutes & if not clear & transparent in that time boil it five or six minutes longer, keep stirring it gently all the time taking care not to break the slices put it into a bason to cool- when cold put it into pots then tie them down for use. Legburn March 24th, 1826 Apple Jilly 4 pd of apples, 5 pd of lump sugar, 3 jills of water, to boil 2 hours 1/2 - before you take it from the fire to put in table spoonful of dissolved Isinglass Mrs. Jackson.
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Orange Maramlude Cut Seville Oranges into quarters take out the pulp into a Bason pick out the seeds and put the peel into spring water then boil them the next day in a good quantity of Spring Water till tender (change the water twice the time of boiling) cut them in very thin slices & put them to the pulp, to every pound of marmalade a pound & 1/2 of double refined sugar finely beaten boil them together gently 20 minutes & if not clear & transparent in that time boil it five or six minutes longer, keep stirring it gently all the time taking care not to break the slices put it into a bason to cool- when cold put it into pots then tie them down for use. Legburn March 24th, 1826 Apple Jilly 4 pd of apples, 5 pd of lump sugar, 3 jills of water, to boil 2 hours 1/2 - before you take it from the fire to put in table spoonful of dissolved Isinglass Mrs. Jackson.
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