Orange Marmalade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select fine, ripe Louisiana Oranges. Remove the rind, grate it, and grate the pulp, preserving carefully every particle of juice. Extract the seeds. To every six Oranges and juice, allow the grated...
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Ingredients
- To Every 6 Oranges Allow 2 Lemons
- To Every Pound of Fruit, ¾ of a Pound of Sugar
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