Orange Marmalade

A Portuguese Receipt

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs.
  • pulp and juice, 4 lbs.
  • sugar


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 eggspoon, clear it entirely from the pips, and from the loose inner skin and film. Put the rinds into a large quantity of cold water, and change it when they have boiled about twenty minutes. As soon