To Make Marmalett Of Orangos

This recipe hails from the early 1700s in England, a period when preserving fruits as marmalades or fruit pastes was both a practical and luxurious art. Oranges, particularly the bitter Seville orange, were prized imports and made a frequent appearance in aristocratic kitchens. Apples provided bulk and natural pectin, ensuring a good set in the preserve. Such recipes were often handwritten in household manuscripts, passed from one cook to another, and reflect the evolving taste for sweet, fruit-based confections among the well-to-do.

Cooks of the early eighteenth century would have used a mortar and pestle to pound the fruit pulp until smooth and a 'search' (sieve or strainer) to further refine the purée. A large copper or brass preserving pan would be set over an open hearth or coal fire for boiling down the mixture. Stirring was done with sturdy wooden spoons and, once ready, the marmalade would be poured into shallow earthenware or wooden 'boxes' (molds or dishes) to set.