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American cookbook, ca. 1850
Page 58
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58 Orange Marmalade [2 illegible words] pan as thin as possible & slice the oranges cut out the pulp then boil the rinds till very tender [illegible] grated beat them fine in a marble mortar/ Boil 3 lbs of refined sugar in a pint of water, skim it & add 1 lb of the rind boil fast until the syrup is very thick, stirring it careful then put a pint of the pulp & juice freed from [illegible] and a pint of apple liquor & boil all gently about half an hour then it should be quite a jelly Orange Wine In 10 gallons of water put 35 lbs of refined sugar & the whites of 6 eggs well beaten mix them together & boil them three quarters of an hour, as the liquid heats & the scum [illegible] take it off while any appears put into a tub the peels of 50 oranges & pour the liquid hot upon them - cover [?] down till very cold, then put 1 gallon of juice free from thes [?] into the liquor
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58 Orange Marmalade [2 illegible words] pan as thin as possible & slice the oranges cut out the pulp then boil the rinds till very tender [illegible] grated beat them fine in a marble mortar/ Boil 3 lbs of refined sugar in a pint of water, skim it & add 1 lb of the rind boil fast until the syrup is very thick, stirring it careful then put a pint of the pulp & juice freed from [illegible] and a pint of apple liquor & boil all gently about half an hour then it should be quite a jelly Orange Wine In 10 gallons of water put 35 lbs of refined sugar & the whites of 6 eggs well beaten mix them together & boil them three quarters of an hour, as the liquid heats & the scum [illegible] take it off while any appears put into a tub the peels of 50 oranges & pour the liquid hot upon them - cover [?] down till very cold, then put 1 gallon of juice free from thes [?] into the liquor
Szathmary Culinary Manuscripts and Cookbooks
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