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Miss Collins recipe collection manuscript, 19th century?
Page 29
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Orange Marmalade Pour over 12 pounds of sugar 4 pints of Cold Water, and let it stand all night take 8 pounds of Seville oranges let these boil very gently till sufficiently tender for a pins head to pierce through them. This will take from five to six hours. Cut them in halves and clean them Entirely from Pips. Which is most easily done by a small silver fork. Then scoop out the pulp till the peel is transparent. cut the peel in thin narrow strips boil the syrup, straining off the scum. until it is quite clear. then add the pulp.
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Orange Marmalade Pour over 12 pounds of sugar 4 pints of Cold Water, and let it stand all night take 8 pounds of Seville oranges let these boil very gently till sufficiently tender for a pins head to pierce through them. This will take from five to six hours. Cut them in halves and clean them Entirely from Pips. Which is most easily done by a small silver fork. Then scoop out the pulp till the peel is transparent. cut the peel in thin narrow strips boil the syrup, straining off the scum. until it is quite clear. then add the pulp.
Szathmary Culinary Manuscripts and Cookbooks
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