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English cookbook, 1600s
Page 107
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To make marmolate of orangers Take your orangers and boyl them untill they be tender then cut them into two and take out the inmeat and beat down the skins as small as meal, then codle some sharp aples and put them down to pap and take as much weight of that pap as you have of orange skins and inmeat and twice the weight of them both of suggar and clarify it then beat your orange skins small and put them into your suggar together with your aple pap and boyl them up into a consistance of a mormolate and when its cold [box?] it up
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To make marmolate of orangers Take your orangers and boyl them untill they be tender then cut them into two and take out the inmeat and beat down the skins as small as meal, then codle some sharp aples and put them down to pap and take as much weight of that pap as you have of orange skins and inmeat and twice the weight of them both of suggar and clarify it then beat your orange skins small and put them into your suggar together with your aple pap and boyl them up into a consistance of a mormolate and when its cold [box?] it up
Szathmary Culinary Manuscripts and Cookbooks
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