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Mrs.Holroyd receipt book, 1830-1900
Page 26
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Orange Marmalade. Take as many bitter Oranges as you think proper; take the same weight of lump sugar; clarify it to be in readiness; grate just the yellow rind off them all, then with a sharp knife, shave off the white inside of the peel, throw that away, and cut the other part into very thin chips; when they are all chipt, put them on the fire with as much cold water as will cover them, let them boil till quite tender; in the mean time extract the juice through a sieve, to
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Orange Marmalade. Take as many bitter Oranges as you think proper; take the same weight of lump sugar; clarify it to be in readiness; grate just the yellow rind off them all, then with a sharp knife, shave off the white inside of the peel, throw that away, and cut the other part into very thin chips; when they are all chipt, put them on the fire with as much cold water as will cover them, let them boil till quite tender; in the mean time extract the juice through a sieve, to
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