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Scotch Orange Marmalade

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.

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Ingredients

Method

  1. Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds.
  2. Place in a preserving kettle and add five pints of cold water.
  3. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender.
  4. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure.
  5. Add three-quarters cup of sugar for every cup of mixture.
  6. Return to the kettle and bring to a boil.
  7. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.