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Susan Gilbert cookbook, 1848-1887
Page 55
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Orange Marmalade Take the cleanest Seville Oranges you can get, cut them in two, then take out all the pulp and juice into a basin, pick all the seeds ans skins out of it, boil the rind 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 then into a preserving pan, with double its height of loaf sugar set it over a slow fire, boil it rather more than 1/2 an hour, then put it into jars, with Brandy papers over them, keep them in a dry place.Mrs. Gamhan
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Orange Marmalade Take the cleanest Seville Oranges you can get, cut them in two, then take out all the pulp and juice into a basin, pick all the seeds ans skins out of it, boil the rind 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 then into a preserving pan, with double its height of loaf sugar set it over a slow fire, boil it rather more than 1/2 an hour, then put it into jars, with Brandy papers over them, keep them in a dry place.Mrs. Gamhan
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