ORANGE MARMALADE -1
Take three or four seville oranges, grate them, take out the meat, and boil the rinds whilst they are tender; shift them three or four times in the boiling to take out the bitter, and beat them very fine in a marble mortar; to the weight of your pulp take a pound of loaf sugar, and to a pound of sugar you may add a pint of water, boil and skim it before you put in your oranges, let it boil half an hour very quick, then put in your meat, and to a pint take a pound and a half of sugar, let it boil quick half an hour, stir it all the time, and when it is boiled to a jelly, put it into pots or glasses; cover it with a paper dipped in brandy.
ORANGE MARMALADE -2
Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every four pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and cut them into very small pieces, not
more than, half an inch long; put them into the sugar, and boil them in it ten minutes. Then put in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about twenty minutes, till it is a transparent mass. When cold, pot it up in glass jars, laying brandy paper on the top.
ORANGE MARMALADE -3
Oranges combined with half as many lemons make a marmalade that most persons like. In fact, orange marmalade is probably made more often than any other kind. Take 6 oranges, 3 lemons, 3/4 qt. hot water and 3 lb. sugar. Peel the oranges and the lemons in the same way an apple would be peeled, inserting the knife deep enough to cut through the skin covering the sections. Remove the contents of the sections and squeeze out any juice that may remain in the thin skin. Remove the white material from the inside of the peeling, and cut the yellow portion that remains into thin strips. Add the water to the skins and simmer slowly for 1 hour. At the end of this time, add the sugar and the orange and the lemon pulp, and boil until the mixture is thick. Pour into hot, sterilized glasses, cool, and then seal and label.
ORANGE MARMALADE -4
To 1 large Seville orange allow 3/4 lb. cane sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel into fine shreds (better still, put through a mincer). Put all to soak in the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. Add the sugar, and boil until marmalade jellies. If preferred, half sweet and half Seville oranges may be used.
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