1386. Marmalade

Marmalade may be composed almost of any fruit, the best however for this purpose are apricots, peaches, oranges,, quinces, eggs, plums, apples, etc.,, they are usually made by honing the fruit and sugar together to a kind of pulp, "stirring them constantly whilst on the fire, it is kept in pots which must mot be covered till the marmalade is quite cold, the proportion of sugar is half a pound to each pound of fruit.

1287. Marmalade Of Apples

Scalds apples until they will pulp from the core, then take in large lumps the same quantity of sugar as apple; damp the sugar in water, then boil them, keeping it' well skimmed, boil it until it is a thick syrup, then put it to the pulped apple, boil it over a quick fire for about a quarter of an hour, add the grating of one lemon and six cloves, but take out the cloves again, fill your jars.

1288. Marmalade Transparent

Select very pale. Seville oranges, cut them into quarters, and remove the pulp; put it into a basin and take away all skin and seeds. Soak all night the peels in a little salt and water, then boil them in a good quantity of spring water till tender; cut them in very thin slices and add them to the pulps. To every pound of marmalade add one and a half pounds of double refined sugar finely sifted, and boil them together gently for twenty minutes. If it is not sufficiently clear, boil or simmer for five or six minutes longer; keep stirring gently all the time, taking care not to break the slices. When cold put it into jelly or sweetmeat glasses, and tie down with brandied paper.

1289. Apple Marmalade

Boil some pippins until they begin to get tender, then put them into cold water, pare and core them, squeeze the pulp through a sieve, and put it over the fire, letting it remain till it becomes very thick, then weigh an equal quantity of fine sugar, boil till the sugar arises in sparkles which cluster together, put the marmalade to it, and stir them well with a wooden spoon till the apples begin to boil, then take it off, and when a little cool put it into pots, but do not cover them till quite cold.

1290. Apple Marmalade - Petits Gateaux

Make a marmalade of twenty-four apples in the usual way with a quarter of a pound of sugar, and a quarter of a pot of apricots, and the zest of a lemon shred fine, make your paste, and proceed as directed for petits gateaux glacees of apricots, sprinkle them when marked with powdered sugar, bake them in a moderate open, and finish them.

1291. Apricot Marmalade

Take some fine apricots, and choose from amongst them those which are of the deepest yellow and the ripest, they must not be too ripe; peel them, take out the stones, and chop them up, weigh twelve pounds of them, and put them into a preserving pan with nine pounds of sugar, place your pan over a quick fire, and keep your preparation constantly stirring with a long wooden spoon; to find out when the marmalade is sufficiently done let a few drops fall into a glass of cold water, and if they do not spread in the water your marmalade is ready to put into pots.