Marmalade
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- a spoon to remove
- three pints of cold water over it
- one and one quarter pounds of sugar
- a gallon of water
Method
- MRS.
- Cut the oranges in half and work in a spoon to remove the inside.
- Slice the peel very fine.
- Take the skin and seeds from the pulp and mix peel and pulp together and weigh them.
- For every pound of fruit, pour three pints of cold water over it and let stand twenty four hours.
- Boil till chips are tender (about an hour and a half).
- This absorbs a great deal of the fluid.
- Let it stand another twenty-four hours.
- To every pound of boiled fruit, put one and one quarter pounds of sugar.
- Boil till syrup jellies, and chips are transparent.
- Boil pippins and skins in a gallon of water, and strain.