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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

ORANGE MARMALADE #1
 

 Take equal weights of sour oranges and sugar. Grate the yellow rind from 1/2 of the oranges, cut all the fruit in halves, pick out all the pulp and free it from seeds. Drain off all the juice you can and put it on to boil with the sugar. Let it come to a boil, skim and simmer for 15 minutes. Then put in the pulp and grated rind and boil 15 minutes longer.

Sister Jas. F. Thomas, Inglewood, Cal.