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Alice Electa Pickard recipe book, 1868
Page 149
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Orange Marmalade. Prue 149 Two lbs oranges add 2 qts of water - boil slowly till quite soft - take out only the pips & cut the rind & pulp into thin slices as possible. To every pound add 2 lbs of sugar & a pint of water in which the oranges were boiled - pour the water on the sugar, while you are cutting up the fruit - take off the scum - boil quickly 1/2 an hour. Seville are the best - you can mix a few sweet ones & they are good. Apple Jelly. Prue Take 6 lbs apples - juicy & rather sharp - add 3 pints water - simmer till quite soft - strain & every pint of syrup add 1 lb sugar boil 2 hours - add at the last lemon essence. Cut the apples into quarters - need not peel.
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Orange Marmalade. Prue 149 Two lbs oranges add 2 qts of water - boil slowly till quite soft - take out only the pips & cut the rind & pulp into thin slices as possible. To every pound add 2 lbs of sugar & a pint of water in which the oranges were boiled - pour the water on the sugar, while you are cutting up the fruit - take off the scum - boil quickly 1/2 an hour. Seville are the best - you can mix a few sweet ones & they are good. Apple Jelly. Prue Take 6 lbs apples - juicy & rather sharp - add 3 pints water - simmer till quite soft - strain & every pint of syrup add 1 lb sugar boil 2 hours - add at the last lemon essence. Cut the apples into quarters - need not peel.
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