Orange Marmalade from Modern Cookery for Private Families by Eliza Acton
Rasp very slightly on a fine and delicately clean grater the rinds of some sound Seville oranges; cut them into quarters, and separate the flesh from the rinds; then with the small end of a tea, or...
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Stove
Ingredients
- sugar, 6 lbs.: ½ hour. Or, weight of oranges, first taken in sugar, and added, with all the rinds, to the pulp after the whole has been properly prepared.
- Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs.
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