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Susan Gilbert's late nineteenth century British cookery manuscript
Page 137
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Orange Marmalaide Allow to 1 dozen Seville Oranges, 2 fine juicey lemons and take the weight of the whole is sifted sugar. With a sharp knife cut through the rinds just deep enough to allow them to be stripped off in quarters with the end of a spoon, and throw them for a night into plenty of cold water, the next Morning boil them sufficiently tender to allow the head of a pin to piece them easily, then strain well, let them cool, and scrape out the white part of the rind, and cut the remainder into thin slices. In the mean time have the pulp of the fruit quite cleared from the pips and film, put it with the sugar and chips into a pan or saucepan, beat it slowly, then boil it from 20 to 30 minutes. It will make a good rich Marmalaide Mrs. Howes receipt. March 17th. 1853
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Orange Marmalaide Allow to 1 dozen Seville Oranges, 2 fine juicey lemons and take the weight of the whole is sifted sugar. With a sharp knife cut through the rinds just deep enough to allow them to be stripped off in quarters with the end of a spoon, and throw them for a night into plenty of cold water, the next Morning boil them sufficiently tender to allow the head of a pin to piece them easily, then strain well, let them cool, and scrape out the white part of the rind, and cut the remainder into thin slices. In the mean time have the pulp of the fruit quite cleared from the pips and film, put it with the sugar and chips into a pan or saucepan, beat it slowly, then boil it from 20 to 30 minutes. It will make a good rich Marmalaide Mrs. Howes receipt. March 17th. 1853
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