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shredded rinds and pulp, and boil gently until the marmalade jellies when tested on a cold plate. Pour the marmalade into pots, and cover down with paper brushed over with white of egg.

Time.—About 3 hours, exclusive of the time required for shredding the rinds. Average Cost, 3d. per lb.

2564.—ORANGE MARMALADE. (Another Method.)

Ingredients.—24 Seville oranges, their weight in preserving sugar, 2 pints of cold water.

Method.—Take off the rinds of the oranges, divide the pulp into small pieces, and remove the pips. Boil the rinds in water for 2 hours, changing it 2 or 3 times to reduce the bitter flavour; when quite tender, drain well, and shred them finely. Boil the sugar and water to a syrup, skimming well meanwhile, then add the pulp and shredded rinds. Boil gently for about ½ an hour, or until the marmalade sets quickly when tested on a cold plate, then pour into pots and cover down with paper brushed over on both sides with white of egg. Keep the marmalade in a cool, dry place.

Time.—5 or 6 hours altogether. Average Cost, 3d. per lb.


Ingredients.—4 lbs. of Seville oranges, 8 lbs. of preserving sugar, 6 pints of water, 2 or 3 whites of eggs.

Method.—Remove the rinds of the oranges, and scrape away the white pith. Shred the rind finely, cover with water, boil gently until tender, then strain and preserve the liquid. Strip every particle of pith from the oranges, slice them, and remove the pips, and soak these in a little cold water. Simmer the remainder of the water and the sliced oranges for 2 hours, then drain through a fine hair sieve or cloth, but do not squeeze the pulp. Replace the liquid in the pan, add the liquid in which the rind was cooked and the strained water from the pips, bring nearly to boiling point, and clarify with white of eggs (see Aspic Jelly, No. 1980). Strain until clear, replace in the pan, add the sugar, boil gently until the syrup jellies when tested on a cold plate, and add the orange rind. Simmer gently for 10 minutes longer, then turn into pots, cover closely, and store in a dry, cool place.

Time.—About 1 day. Average Cost, 6d. per lb.


Ingredients.—Oranges, honey.

Method.—Boil the rinds until tender, then shred them finely. Remove the pith and pips, measure the pulp, and to each pint allow 1 lb. of honey and ½ a lb. of the prepared rinds. Simmer gently for about 40 minutes, stirring frequently, then turn the marmalade into jars or glasses, and cover these with parchment. Store in a cool, dry place.