Mrs. Beeton's Dictionary of Every-Day Cookery / The "All About It" Books

by Mrs. Beeton

ORANGE MARMALADE.

Ingredients.—Equal weight of Seville oranges and sugar; to every lb. of sugar allow ½ pint of water. Mode.—Weigh the sugar and oranges, score the skin across, and take it off in quarters. Boil these quarters in a muslin bag in water until they are quite soft, and they can be pierced easily with the head of a pin; then cut them into chips about 1 inch long, and as thin as possible. Should there be a great deal of white stringy pulp, remove it before cutting the rind into chips. Split open the oranges, scrape out the best part of the pulp, with the juice, rejecting the white pith and pips. Make a syrup with the sugar and water; boil it until clear; then put in the chips, pulp, and juice, and boil the marmalade from 20 minutes to ½ hour, removing all the scum as it rises. In boiling the syrup, clear it carefully from scum before the oranges are added to it. Time.—2 hours to boil the rinds, 10 minutes the syrup, 20 minutes to ½ hour the marmalade. Average cost, 6d. to 8d. per lb. pot. Seasonable.—Make this in March or April, when Seville oranges are in perfection.

ORANGE MARMALADE, an easy way of Making.

Ingredients.—To every lb. of pulp allow 1½ lb. of loaf sugar. Mode.—Choose some fine Seville oranges; put them whole into a stewpan with sufficient water to cover them, and stew them until they become perfectly tender, changing the water 2 or 3 times; drain them, take off the rind, remove the pips from the pulp, weigh it, and to every lb. allow 1½ of loaf sugar and ½ pint of the water the oranges were last boiled in. Boil the sugar and water together for 10 minutes; put in the pulp, boil for another 10 minutes; then add the peel cut into strips, and boil the marmalade for another 10 minutes, which completes the process. Pour it into jars; let it cool; then cover down with bladders, or tissue-paper brushed over on both sides with the white of an egg. Time.—2 hours to boil the oranges; altogether ½ hour to boil the marmalade. Average cost, from 6d. to 8d. per lb. pot. Seasonable.—Make this in March or April.