Marmalade
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
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.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- This jam can be made of any ripe fruit, boiled to a pulp with a little water;
- the best are peaches, quinces, apples, oranges and cranberries.
- It is usual to crush the fruit.
- Put in three quarters of a pound of sugar to a pound of fruit, add a little water (half a cup to a pound), and boil until it is a jellied mass.
- When done, put it in glass or white earthenware.
Plating
Cookware for this recipe
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Saucepan