DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emily Netuzed recipe book, August 1874

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Orange Marmalade
2 doz Seville Oranges
1 doz Sweet ditto.
Take the rind off the Seville oranges & let them steep in cold salt-water all night. Then take all the pulp & juice out of the Seville oranges taking out all the seeds & add the juice & pulp of the sweet oranges to it. Boil the peels in spring water for an hour, then change the water & continue to let them boil until quite tender, & then cut them up into very thin pieces, add them to the Pulp & weigh it altogether; to 1 lb fruit add 3/4 lb Loaf Sugar & boil altogether for 1/2 an hour, or until it appears quite done.
Restorative Jelly
Take 1oz Isinglass, the same quantity best Gum Arabic, & sugar candy & half a Nutmeg grated fine, or coriander (if preferred). Put them into a wide-necked glass Bottle & pour over a Pint Port Wine, tie the Bottle carefully (Dr. Gwynne?]) over & set it in a Warm, but not hot place, till the Ingredients are dissolved.

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Orange Marmalade 2 doz Seville Oranges 1 doz Sweet ditto. Take the rind off the Seville oranges & let them steep in cold salt-water all night. Then take all the pulp & juice out of the Seville oranges taking out all the seeds & add the juice & pulp of the sweet oranges to it. Boil the peels in spring water for an hour, then change the water & continue to let them boil until quite tender, & then cut them up into very thin pieces, add them to the Pulp & weigh it altogether; to 1 lb fruit add 3/4 lb Loaf Sugar & boil altogether for 1/2 an hour, or until it appears quite done. Restorative Jelly Take 1oz Isinglass, the same quantity best Gum Arabic, & sugar candy & half a Nutmeg grated fine, or coriander (if preferred). Put them into a wide-necked glass Bottle & pour over a Pint Port Wine, tie the Bottle carefully (Dr. Gwynne?]) over & set it in a Warm, but not hot place, till the Ingredients are dissolved.