DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 55

Samsons for Tarts (137)
A pound of sugar & three quarts of Samsons.  Put them in four jars a layer of fruits and one of sugar till they are filled; tie them over with paper. Set four jars in a pan of water and let them boil an hour, then take them out and cover them with [bladders?], but not take the papers off, they will do equally well in a slow oven and bake the same time, you may do any pound of fruit the same way.
Orange Marmalade (138)
Take four oranges, lay them and put them into cold water for two days changing the water, then boil them in fresh water till very tender then put the pulp thru' a sieve while hot and cut four oranges into thin slices and have [ready?] cleared their weight in sugar before the pulp is taken out, and to every pound of sugar, put a [gill?] of water and the juice of one lemon, boil up all together after you have cut your oranges till they jelly, you may do oranges whole the same way.

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Samsons for Tarts (137) A pound of sugar & three quarts of Samsons. Put them in four jars a layer of fruits and one of sugar till they are filled; tie them over with paper. Set four jars in a pan of water and let them boil an hour, then take them out and cover them with [bladders?], but not take the papers off, they will do equally well in a slow oven and bake the same time, you may do any pound of fruit the same way. Orange Marmalade (138) Take four oranges, lay them and put them into cold water for two days changing the water, then boil them in fresh water till very tender then put the pulp thru' a sieve while hot and cut four oranges into thin slices and have [ready?] cleared their weight in sugar before the pulp is taken out, and to every pound of sugar, put a [gill?] of water and the juice of one lemon, boil up all together after you have cut your oranges till they jelly, you may do oranges whole the same way.