Marmalet Of Oranges
From the treasured pages of Cookbook 1600s
Unknown Author
Marmalet Of Oranges
"take the best civill oranges pare them very thin water them day and night shifting them 2 or 3 times e so in the boyling the water must allwayes boyle before you put them in lest they be biter then boyle to a peece till they be very tender take to every pound of oranges a pint e halfe of apple water e a pound e halfe of fine sugar boyle the apple water e sugar a pace scumme it cleare then cut the oranges in halves e take out the seeds e wring out the juce a little then put them in the syrope whilst boyle till they are very tender e cleare then breake them in peices with your lader so boyle it till it jolly if you let your oranges stand a night in the syrope before you boyle it up"
Note on the Original Text
This recipe employs the vagaries and evocative spelling characteristic of early 17th-century English. It’s concise, omits exact timings, and leans heavily on the assumed knowledge of the reader—expecting them to recognize terms like 'apple water' and interpret directions like 'boile to a peece.' Spelling variants such as 'boyle' for 'boil,' 'ladle' written as 'lader,' and the use of ampersand-like 'e' show the fluid, pre-standardized orthography of the period. The recipe is more suggestive than prescriptive—a gentle guide rather than a step-by-step manual.
Title
Cookbook 1600s (1650)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1650
Publisher
Unknown
Background
A delightful relic from the 1600s, this historical culinary manuscript tempts the senses with a medley of early modern recipes—seasoned with centuries-old knowledge and a dash of English tradition.
Kindly made available by
Folger Shakespeare Library
This recipe hails from an English household manuscript of the 1600s—a time when exotic imports like oranges were prized luxuries. The term 'marmalet' originally referred to a thick, jellied confection, not spreadable jam as we know today. Notably, apple water—simply a strained infusion of tart apples—provided the setting agent, since commercial pectin and modern preserving methods didn’t exist. Such recipes would have been employed in upper-class kitchens to showcase wealth and culinary sophistication.
The original cook would have used basic but effective tools: a sharp knife for peeling, probably a small wooden or ceramic bowl for soaking peels, large copper or iron pots for boiling, wooden ladles or spoons for stirring and breaking up the fruit, and perhaps simple sieves or muslin to strain the apple water. Open hearths or charcoal braziers provided the heat, and the process would have needed careful tending to avoid scorching.
Prep Time
30 hrs
Cook Time
1 hr 15 mins
Servings
20
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
- 1 lb 2 oz oranges (navel or Valencia as substitute for 'civil oranges')
- 3 cups apple water (apple juice, ideally made from tart apples)
- 3 1/2 cups fine white sugar
Instructions
- Begin by selecting the best eating oranges (navel or Valencia are a good substitute for 'civil' oranges).
- Carefully peel the oranges very thinly, removing just the colored zest.
- Soak the peels in fresh water for 24 hours, changing the water 2-3 times, and ensure the water is brought to a boil before adding the peels each time, to help reduce bitterness.
- Once the orange peels are very tender, measure your oranges by weight.
- For every 1 lb 2 oz of orange peels, use 3 cups of apple water (juice made by simmering tart apples in water, straining off the liquid), and 3 1/2 cups of fine white sugar.
- Bring the apple water and sugar to a boil, skimming off any foam.
- Cut the softened oranges in half, remove seeds, and gently squeeze some juice out.
- Add the orange pieces to the syrup, boiling until tender and translucent.
- Use a ladle or wooden spoon to break the oranges into smaller pieces towards the end of cooking.
- Boil until the marmalade reaches a thick, jellied consistency.
- Optionally, let the oranges steep overnight in the syrup before the final boiling for deeper flavor.
Estimated Calories
120 per serving
Cooking Estimates
You will spend most of your time soaking and boiling the orange peels to reduce bitterness, and making the apple juice. Cooking the marmalade itself only takes about an hour, but preparing the ingredients and letting them soak takes longer. Each serving is about two tablespoons.
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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