To Make Orange Marmalade
From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso
Written by Mary Cruso
To Make Orange Marmalade
"Take Sevill Oranges, pare ym thin, boil yor parings in severall waters to take away ye bitternesse; thn drain ym, & beat ym in a stone mortar; thn take ye meat out of ye Oranges, & pick out all ye strings, & put ye meat to ye pill, & beat ym together; thn weigh ym, & to half a pound of that, put a pound of ye best Sugar, & half a pint of Pippin Jelly; put all together in a Preserving pan, & set thm on ye fire, & let ym boil leisurly a quarter of an hour, then put ym in yor glasss, & keep ym for yor use."
Note on the Original Text
The recipe is written in the characteristically succinct style of early modern English manuscripts, using minimal punctuation, variant spellings (such as 'pare ym thin' or 'meat' for flesh), and period-appropriate measures. Spelling and grammar reflect the conventions of late 17th-century England, with abbreviations like 'ym' (them), 'yor' (your), and 'pill' (peel). The instructions assume a working kitchen knowledge and are structured as a sequence of commands rather than a list. Quantities are often relational (by weight) rather than precise modern measurements.
Title
Cookbook of Mary Cruso and Timothy Cruso (1689)
You can also click the book image above to peruse the original tome
Writer
Mary Cruso
Era
1689
Publisher
Unknown
Background
Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe comes from the late 17th century, specifically from a manuscript attributed to Mary Cruso and dated to 1689. At this time, marmalade was a delicacy prized for both its taste and its extended shelf life—a true luxury in a world without refrigeration. Seville oranges, with their bitter-sour flavor, were newly available and highly fashionable ingredients among those who could afford imported fruits. The use of apple (pippin) jelly as a source of added pectin reflects an early understanding of gelling agents, aimed at achieving the perfect marmalade consistency.
The original recipe called for simple but effective tools of the 17th-century kitchen: a sharp knife for paring the oranges; a heavy stone mortar and pestle for pounding the peels and flesh; a preserving pan (broad, shallow, usually copper) set over a fire for boiling the marmalade; and glass jars or pots for storing the finished preserve. Today, a heavy-bottomed saucepan, a food processor or blender, and modern glass jars with sealing lids make the process more efficient and accessible.
Prep Time
30 mins
Cook Time
30 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
- Seville oranges (approx. 5-6 medium, about 2 1/4 pounds)
- 1 pound best white sugar (for every 8 ounces fruit mixture)
- 1/2 pint (10 fl oz) apple pectin jelly (pippin jelly; for every 8 ounces fruit mixture)
- Water (for boiling peels)
Instructions
- Begin by carefully peeling Seville oranges, ensuring you remove only the thin outer zest and as little white pith as possible.
- Place the peels in a saucepan, cover with water, and boil.
- Drain and repeat this boiling process several times with fresh water each time to remove the characteristic bitter tang of Seville orange peel.
- Once softened and palatable, drain well, and finely chop or crush the peels using a sturdy mortar and pestle, or pulse in a food processor for similar effect.
- Meanwhile, separate the flesh from the oranges, removing all tough strings and pips.
- Combine the orange flesh with the prepared peels and blend together completely.
- Weigh this mixture, and for every 8 ounces (approx.
- 1/2 pound), add 1 pound (approximately 2 cups) of high-quality white sugar and 1/2 pint (10 fluid ounces) of apple pectin jelly (store-bought or homemade).
- Transfer the mixture to a preserving pan or wide saucepan, bring to a gentle boil over medium heat, and simmer leisurely for 15 minutes, stirring frequently to avoid scorching.
- The marmalade should thicken and begin to set.
- Pour into sterilized jars, seal, and store for future enjoyment.
Estimated Calories
50 per serving
Cooking Estimates
You will need about 30 minutes to prepare the oranges and ingredients, and around 30 minutes for boiling and simmering. Each serving contains about 50 calories. This recipe makes around 20 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.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes