Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sweet Orange | 1 medium (131g) | 62 |
| Bitter Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 pounds sugar
- 12 sweet oranges
- 6 bitter oranges
- 4 lem- ons
- 4 qts
- one must judge of the amount of sugar
- four stones to each can add color
- 1 containing hot water
- 1/0 full
- 3 cans at a time
Directions
12 sweet oranges, (Valencia), 6 bitter oranges, (Seville), 4 lem- ons, 8 pounds sugar, 4 qts. water. After cutting oranges and lemons in very thin slices, cover them with the Avater and let the whole stand 36 hours; then boil three hours; add sugar and boil two hours nuire. So much depends on size and sweetness of oranges that one must judge of the amount of sugar. Also too nuich ])()ilinsr makes the marmalade dark.
]\rake a syrup in the proportions of '■] cups of su^ar to a qt. of water, in (juaiitity according to the amount of fruit to can; let it simmer en back of stove, and begin peeling fruit; plaee in glass jars crowding in as much as possible; godly po\ir in the l^oiling syrup.
252 THE WARREN COOK BOOK.
nearly filling the can; put on cover without rubber; proceed Avith next can the same way until you have filled enough cans to fill your steamer. Most iruit requires 1/2 hour to cook but very ripe fruit better be tried with fork in twenty minutes ; remove ; till up the can Avith syrup , adjust new rubber and seal. Four stones to each can add color and flavor to the syrup. Mrs. J. Kitchen.
Select fruit not over ripe and of good flavor: pare and put in cold water to keep from the air, as soon as all are prepared, put in porcelain kettles, (2) 1 containing hot water, 1/0 full, the other gran- ulated sugar with about % water; take from cold water and plunge immediately into the kettle of hot water; try with a silver fork to see when tender ; should not boil more than two or three minutes ; as fast as the pieces are tender put them into hot cans and cover with boiling syrup from the other kettle; seal can and proceed in the same manner with rest. It is not best to cook more than enough to fill 2 or 3 cans at a time. Always run a silver fork handle down inside the can two or three times to let out air bubbles. Plums and cherries may be put up in the same way, allowing them to cook until skins begin to break. Mrs. W. D. Hinckley.