Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Orange Marmalade, English

Erken's English orange marmalade: 7 bitter oranges cut paper-thin, soaked overnight in 1 l water, boiled 3 hours with the rest of 4 l water, then 2 hours with 2.5 kg sugar, with lemon juice at the end.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 582 (falt i det fri)

Be the first to rate

About the dish

The English marmalade is made from bitter oranges (Seville oranges) and has a long, slow boil – like the classic Seville marmalade. Erken included the recipe at a time when English breakfast marmalade was becoming fashionable in Norwegian middle-class homes.

How to make it

  1. 1

    Cut the fruit

    Wash the oranges well and cut them into paper-thin slices.

  2. 2

    Soak

    Pour 1 liter of water over the slices and let it stand until the next day.

  3. 3

    Boil slowly

    Add the rest of the water and let it boil slowly for 3 hours.

  4. 4

    Add sugar

    Stir in the sugar and boil on for about 2 hours, or until the marmalade sets when cooled on a cold plate.

  5. 5

    Lemon juice

    Add the lemon juice a quarter hour before the marmalade is done boiling.

  6. 6

    Fill into jars

    Fill into clean jars or crocks and tie over when the marmalade is cold.

Changes from the original

Measurements converted to modern units. "Crushed sugar" is given as granulated/refined sugar. The method is divided into numbered steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 701)~90% of the text changedremovedadded
7 stk bitre 2½ kg. appelsiner (pomeranser, godt vaskede). 4 l vann (1 liter til bløtlegging, resten ved kokingen). 1 stk sitron (saften). 2,5 kg 3 l. vann sukker (strøsukker/raffinade). Vask appelsinene godt (crushed). Appelsinene vaskes godt, skjæres i så tynne skiver som mulig og skjær dem legges i løvtynne skiver.. Hell 1 liter vann en krukke, — kjernene tas bort. Vannet helles koldt over skivene massen, og la det stå dette står så i 24 timer. Nu kokes alt i emaljert gryte til neste dag.. Tilsett resten av vannet skallene er aldeles møre — ca. 2 timer —, øses op og la står til næste dag. Alt veies, og til hvert kg. av massen tas 1 kg. sukker — crushed —; det koke langsomt i 3 timer.. Rør inn sukkeret koker ved langsom varme og kok videre ca. 2 timer, eller under forsiktig omrøren til marmeladen stivner det blir stivt, hvilket prøves ved avkjøling å avkjøle litt på en kald tallerken.. Tilsett sitronsaften et kvarter før marmeladen er ferdigkokt.. Fyll tallerken. Ca. 2 timer må det koke. Ønsker man sitron, tas i sitron til 2½ kg. appelsiner, og denne skjæres og behandles på rene glass eller samme måte. Marmeladen has på krukker eller glass, og bind over tilbindes når marmeladen den er kald. kold.

Note on Modernised

Mål omregnet til moderne enheter. «Crushed sukker» er angitt som strøsukker/raffinade. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the oranges stand overnight?
The slices are placed in 1 liter of water and left until the next day to soften and draw out flavor and gelling substance from the peel and seeds. Then the rest of the water (4 liters in all) is added before boiling.
How long should the marmalade boil?
First about 3 hours of slow boiling without sugar, then about 2 hours after 2 1/2 kg of sugar has been added – or until the marmalade sets when cooled. The lemon juice goes in a quarter hour before it is done.
Which oranges are used?
The recipe uses 7 bitter oranges (Seville type) and 1 lemon, cut into paper-thin slices, peel and all. It is the bitter oranges that give the characteristic English marmalade flavor.
How do I know the marmalade is done?
Take a small drop on a cold plate – if it sets when cooled, the marmalade is done. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 582.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!