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Orange Marmalade

The following recipe was transcribed ver batim from 

The Daily Picayune

New Orleans, Louisiana

February 13, 1912

Slice very thin six oranges and one and a half grapefruit, omitting only the seeds; add three pints of cold water to every pound; let stand overnight; boil slowly until the peel can be cut against the side of the kettle. After boiling, let stand overnight, then measure and add one pint of sugar to one pint of fruit. Cook slowly until thick and clear. If cooked in one kettle, it will take three or four hours. The recipe makes twenty glasses.

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