The aim of Transcribe Georgian Papers is to produce useable text documents of the manuscript materials and not critical editions. Please be aware this document may contain errors in the transcription.
Found an error? Please report errors and issues in the transcription to transcribegpp@wm.edu.
Receipt to make marmalade Take the first Seville Oranges, & to every Pound of Oranges put a pound of Sugar; grate the rind off the oranges, cut the Skins in four quarters & tear them off with the hands - Tie the skins into a cloth, & put them into a Pan of boiling water & keep them boiling for an hour or two, till quite tender, after which cut them into Chips as thin as possible. Cut the oranges & scrape out all the pulp taking care to pick out all the seeds; put the Sugar into the preserving Pan, with as much water as will disolve it, boil, & skim it well, put in the pulp, the Chips, & one half of the rind of the Oranges, & boil them gently ( [[unclear]] always gently stiring it) for [[underline]] 20 [[/underline]] minutes. - The pots of marmalade should stand two days uncovered, & on the 3d day
