Grapefruit Marmalade
Ingredients
- 6 grapefruit
- 1 orange
- 4 lemons
- 1 pound sugar, for each lb of fruit
- 6 cup cold water, for each lb of fruit
Directions
- Wash the grapefruit, lemons and orange carefully.
- Cut each in quarters.
- Slice the quarters through the rind and pulp, making thin slices.
- Weigh the fruit, and for each pound allow six cups of cold water.
- Allow to stand with the water on the fruit for twenty-four hours.
- Let all boil gently until the rind is very tender.
- No particular test can be given for this, as some fruit is much tougher than others.
- Set aside for four hours.
- Drain off the liquid.
- Weigh the fruit mixture, and for each pound allow a pound of sugar.
- Let cook slowly until the mixture thickens or 'jellies' when tried on a dish.
- Be careful not to get the mixture too thick, as it will thicken somewhat more upon cooling.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Dessert
Ingredients: grapefruit, orange, lemon, sugar, water
Equipment: measuring cups, knife, strainer, stove
See Also
Orangeade
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Beverage
Ingredients: orange, lemon, sugar, water
Equipment: measuring cups, measuring spoons, peeler, strainer, stove, pan
Ripe tomato Marmalade
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, lemon, water, cinnamon, sugar, salt, clove, orange
Equipment: measuring cups, measuring spoons, peeler, knife, stove, pot, jar
Mint Sherbet
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Dessert
Ingredients: water, sugar, mint, lemon, orange, lemon rind, vegetable coloring, egg white
Equipment: measuring cups, measuring spoons, strainer, stove, pot, refrigerator
Orange Ice
Author: Carmel Myers
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Dessert
Ingredients: water, egg white, sugar, orange, lemon, gelatine
Equipment: measuring cups, measuring spoons, grater, egg beater, stove, freezer
Peach Sherbet
Author: May McAvoy
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Dessert
Ingredients: water, peach, sugar, orange, lemon
Equipment: measuring cups, knife, stove, refrigerator
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove