Skip to content

Marmalade

A historical recipe from The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915).

A historical recipe

The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Project Gutenberg eBook #10632.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Digitised by Project Gutenberg, eBook #10632 (https://www.gutenberg.org/ebooks/10632). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb.
  2. cane sugar and 3/4 pint water.
  3. Wash and brush oranges, remove pips, cut peel into fine shreds (better still, put through a mincer).
  4. Put all to soak in the water for 24 hours.
  5. Boil until rinds are soft.
  6. Stand another 24 hours.
  7. Add the sugar, and boil until marmalade jellies.
  8. If preferred, half sweet and half Seville oranges may be used.