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Susan Gilbert's late nineteenth century British cookery manuscript
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Orange Marmalaide Take Seville Oranges and to every pound of Fruit, allow 1 lb of powdered loaf sugar pare of the rind very thin, take out the meat and juice; cover them close up, then lay the peels in cold water for 24 hours then put them in a cloth and boil them in water till they are very tender. Change them in the boiling, till the bitterness be out, wash them in warm water and pluck out the strings. Cut them very thin and bruise them, just not your sugar with water and let it boil, scum it well, then put in some of the peel, boiling it fast till it be very clear, keep it stirring, then put in the rest of the peel meat and juice and boil it thick, then put it into your jars, put Brandy papers over them and tie them down close with a Bladder Mr H. Farrs receipt. March 17th / 53
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Orange Marmalaide Take Seville Oranges and to every pound of Fruit, allow 1 lb of powdered loaf sugar pare of the rind very thin, take out the meat and juice; cover them close up, then lay the peels in cold water for 24 hours then put them in a cloth and boil them in water till they are very tender. Change them in the boiling, till the bitterness be out, wash them in warm water and pluck out the strings. Cut them very thin and bruise them, just not your sugar with water and let it boil, scum it well, then put in some of the peel, boiling it fast till it be very clear, keep it stirring, then put in the rest of the peel meat and juice and boil it thick, then put it into your jars, put Brandy papers over them and tie them down close with a Bladder Mr H. Farrs receipt. March 17th / 53
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