This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Marmalade may be composed of almost any fruits; the best, however, for this purpose are, apricots, peaches, oranges, quinces, egg-plums, apples, etc. They are usually made by boiling the fruit and sugar together to a kind of pulp, stirring them constantly whilst on the fire; it is kept in pots, which must not be covered till the marmalade is quite cold. The proportion of sugar is half a pound to each pound of fruit.
See Names of Articles, of winch ii is made.
 
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