Orange Marmalade (1910, 1912)

Take 6 bitter and 6 sweet oranges
and weigh them.
Cut in quarters, squeeze out the
juice, pulp and cut the rind
finely. Put altogether and to
each lb of fruit add 3 pints
of water. Let this stand for
24 hours, then boil for 1 hour
and stand in a cool place
for another 24 hours.
To every lb of boiled fruit
add 3/4 lb of lump sugar
and boil again till the
mixture thickens.

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