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Harriet Dawbarne cookbook, January 1834
Page 10
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Orange Marmalade Boil your oranges whole until you can put a straw through them, then scoop out the inside and divide the pips from the pulp, cut the peel into chips & put 3/4 of a pound of sugar to a pound of fruit & boil 1/2 an hour. I always put 4 lemons to 12 oranges - Miss Ellison Woodchurch Orange Marmalade Grate off the outside rind & then let the oranges lie in water for three days changing the water every morning & evening - then tie them seperately in clothes & boil them in plenty of water for 4 & 1/2 hours. After this let them remain in the clothes all night on a seive to drain & the next day cut the oranges in two & after taking out all the pippins cut them into thin slices & weigh to every pound of fruit one pound of Sugar & let it boil for 1/2 an hour Miss Tunstalls Liverpool
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Orange Marmalade Boil your oranges whole until you can put a straw through them, then scoop out the inside and divide the pips from the pulp, cut the peel into chips & put 3/4 of a pound of sugar to a pound of fruit & boil 1/2 an hour. I always put 4 lemons to 12 oranges - Miss Ellison Woodchurch Orange Marmalade Grate off the outside rind & then let the oranges lie in water for three days changing the water every morning & evening - then tie them seperately in clothes & boil them in plenty of water for 4 & 1/2 hours. After this let them remain in the clothes all night on a seive to drain & the next day cut the oranges in two & after taking out all the pippins cut them into thin slices & weigh to every pound of fruit one pound of Sugar & let it boil for 1/2 an hour Miss Tunstalls Liverpool
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