12 Seville oranges 6 sweet oranges
10 pounds of sugar
Rind and juice of 2 lemons
Slice the oranges very thin, removing all seeds. Put the seeds in a small basin, and pour over them a pint of boiling water, and allow them to stand until next day. Put the sliced oranges into a stone pan with six quarts of cold water, and let them stand for twenty-four hours. Put on to boil with the strained liquid from the seeds, and boil for two hours; then add the sugar, and boil another hour or until set. This makes about fifteen pounds of marmalade.
1/2 pound marmalade 3 ounces bread-raspings
2 ounces butter 1/4 pint milk
Heat the milk and melt the butter in it. Pour the mixture over the bread-raspings, and mix in the marmalade. Butter a mold, put in the mixture, and steam for three hours. Serve with sweet white sauce or a wine sauce.
3 ounces white bread crumbs
3 tablespoons marmalade
1 ounce butter
Butter a pie dish, and put a layer of bread crumbs at the bottom, then a layer of marmalade, then another layer of bread crumbs, and so on until the dish is full, leaving bread crumbs on the top. Bake in a fairly hot oven for half an hour.
Make the recipe according to recipe for paste for tarts. Fill the tartlets with marmalade immediately they leave the oven.