To Make Orange Marmalet
From the treasured pages of Cookbook of 1720 approximately
Unknown Author
To Make Orange Marmalet
"Pare your Oranges very thin & boil them slow till tender, take the weight of them in double refined Sugar, cut the Oranges & take out the pulp very clean which you must rub thro' a Sive cover it with Paper & set it by till you use it, cut the peal into very thin Slices & boil it till the bitterness is quite gone in two or three Waters, then take the Sugar with as much Water as will dissolve it, let it over the fire & take of the Scum as it rises very clean & then put in the Orange peels boil them till they are very clear add the pulp & let it boil till pretty thick, just before you take it of the fire put in the juce of Lemmon to your taste & put it into glasses. if you make Orange Cakes at the Same time grate the yellow rind of instead of pairing them."
Note on the Original Text
The recipe is written in the informal, freeform style typical of early 18th-century British manuscripts, with little punctuation and minimal quantities or times specified—assumptions were that the reader possessed basic kitchen experience. Spelling is inconsistent: 'peel' as 'peal', 'sieve' as 'Sive', and 'juice' as 'juce'. The directive tone and lack of measurements invite adaptation, as recipes functioned more as reminders than precise instructions.
Title
Cookbook of 1720 approximately (1720)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1720
Publisher
Unknown
Background
A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.
Kindly made available by
Folger Shakespeare Library
This recipe for 'Orange Marmalet' comes from an English manuscript dated around 1720—a time when sugar was a prized and costly ingredient, and preserving fruit was both a necessity and a luxury for those who could afford it. Marmalade was a specialty in wealthy households, often made to showcase fine sugar and exotic citrus fruits, which were imported and precious. Oranges themselves were a status symbol, and this recipe's emphasis on double-refined sugar reflects the high value placed on clear, bright preserves and the growing trade networks bringing sugar and citrus to English tables.
In the early 18th century, cooks used large brass or copper preserving pans over open hearths or wood-fired ranges. A fine sieve (often made of hair or muslin) was essential for straining the orange pulp. Paring knives, graters (or zesters), and wooden spoons were standard. For storage, the marmalade would be poured into glass jars or wide-mouthed glasses, then covered, often with parchment or leather tied with string.
Prep Time
20 mins
Cook Time
50 mins
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 medium oranges (approx. 2.2 lb)
- 2.2 lb caster sugar (superfine sugar as substitute for double refined sugar)
- 1 lemon (juice only)
- Water (about 1–1.5 quarts, for boiling)
- Parchment paper or greaseproof paper (for covering pulp)
Instructions
- Begin by peeling 6 medium oranges (approximately 2.2 lb total weight), using a vegetable peeler to remove only the thin outer rind, avoiding the bitter white pith.
- Place the peeled oranges in a pot and simmer gently in water until they become tender, about 20–25 minutes.
- Weigh the cooked oranges.
- Measure out an equal weight (2.2 lb) of double-refined sugar (today's equivalent is caster or superfine sugar).
- Next, slice the oranges and carefully remove the pulp, rubbing it through a fine sieve to create a smooth purée.
- Cover this purée with parchment paper and set aside for later.
- Slice the reserved orange rinds into thin strips and boil them in water, changing the water two or three times, until their bitterness is removed.
- Drain well.
- Prepare a syrup by dissolving the sugar in just enough water to cover it (about 1 to 1 1/4 cups) over medium heat, skimming off any foam.
- Add the sliced orange peel and simmer until it turns translucent and tender.
- Stir in the reserved orange pulp and cook, stirring frequently, until the mixture thickens (about 15–20 minutes).
- Just before finishing, stir in the juice of 1 lemon, adjusting to taste.
- Spoon the hot marmalade into sterilized jars or glasses, seal, and let cool.
- For a variation, if making orange cakes at the same time, grate the zest instead of peeling.
Estimated Calories
90 per serving
Cooking Estimates
You will spend about 20 minutes getting the oranges ready and preparing the ingredients, and about 50 minutes cooking the marmalade until it thickens. Each jar has about 90 calories per serving, and this recipe gives you 10 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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