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Literary
December 4, 1937
Atlanta Daily World
Atlanta, Fulton County, Georgia
What is this article about?
Recipe for three-fruit marmalade using one grapefruit, one orange, and one lemon, yielding 12 to 15 glasses. Involves slicing fruit thinly, boiling with water, adding sugar and salt, and jelling the mixture before sealing in jars.
Clipping
OCR Quality
95%
Excellent
Full Text
THREE-FRUIT MARMALADE
(12 to 15 glasses)
1 grapefruit 1 orange 1 lemon Water Sugar 1/4 teaspoon salt
Select fruit with clear skin. Cut unpeeled oranges and lemons with a sharp knife into very thin slices. Discard seeds, use all juice, pulp and peel. If skin is very thick, peel fruit, remove some of the white portion with a spoon. Then cut peel and all white portion into very thin strips and cut pulp into very thin slices. Measure fruit, pressing firmly into measure; add 3 times as much cold water, using 10-quart preserving kettle. Bring to boiling point: boil rapidly for 40 minutes. Measure again or weigh: allow 3/4 as much sugar as fruit. Return fruit to preserving kettle: bring to boiling point. Boil rapidly 20 minutes. Add sugar and salt and continue boiling 20 to 30 minutes until mixture jellies from spoon. Allow to cool 15 minutes. Pour into sterilized glasses or jars. When cold, seal with hot paraffin.
(12 to 15 glasses)
1 grapefruit 1 orange 1 lemon Water Sugar 1/4 teaspoon salt
Select fruit with clear skin. Cut unpeeled oranges and lemons with a sharp knife into very thin slices. Discard seeds, use all juice, pulp and peel. If skin is very thick, peel fruit, remove some of the white portion with a spoon. Then cut peel and all white portion into very thin strips and cut pulp into very thin slices. Measure fruit, pressing firmly into measure; add 3 times as much cold water, using 10-quart preserving kettle. Bring to boiling point: boil rapidly for 40 minutes. Measure again or weigh: allow 3/4 as much sugar as fruit. Return fruit to preserving kettle: bring to boiling point. Boil rapidly 20 minutes. Add sugar and salt and continue boiling 20 to 30 minutes until mixture jellies from spoon. Allow to cool 15 minutes. Pour into sterilized glasses or jars. When cold, seal with hot paraffin.
What sub-type of article is it?
Culinary Recipe
What keywords are associated?
Marmalade
Grapefruit
Orange
Lemon
Preserving
Jelly
Literary Details
Title
Three Fruit Marmalade