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Orange Marmalade I (thick marmalade, Scottish recipe)

Scottish "thick marmalade" from Erken (1914): 1 kg sweet and 0.5 kg bitter oranges plus 2 lemons peeled thin, the peel slivered, the fruit sliced thin, soaked 24 hours in 4 l water, boiled 2 hours, then 3 kg sugar added and boiled on about 30 minutes until the gel test sets. Filled into jars and tied over cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 581 (falt i det fri)

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About the dish

A Scottish "thick marmalade" as Erken renders it in the preserving chapter of "Stor kokebok" (1914). The mix of sweet and bitter oranges gives the characteristic bittersweet flavor. The recipe yields a large quantity and was intended for the household's winter supply.

How to make it

  1. 1

    Peel thin

    Peel the oranges and lemons quite thinly, remove all the white, and cut the peel into very thin slivers.

  2. 2

    Slice the fruit

    Cut the oranges and lemons crosswise into slices as thin as possible, and remove all the seeds.

  3. 3

    Soak

    Put everything in a crock, pour over 4 liters of cold water and let it stand for 24 hours.

  4. 4

    First boil

    Pour everything into an enameled pot and boil for 2 hours, until the peel is completely tender.

  5. 5

    Boil with sugar

    Add the sugar at once, and boil on for half an hour from the moment the marmalade comes back to a boil — or until it sets when cooled. Test a little on a cold dish. Keep it at a steady boil the whole time, and stir from the bottom, especially after the sugar has been added.

  6. 6

    Fill up

    Fill the marmalade into crocks or jars, and tie over when it is completely cold.

Changes from the original

The ingredient quantities are set out as a structured list with modern units; "citroner" is modernized to lemons. The method is divided into numbered steps in modern Norwegian. An enameled pot is kept as the recommendation (alternatively a stainless steel pot).

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 581) → 1949 (korrekturlest, s. 700)~51% av teksten endretfjernetlagt til
(Thick marmelade, skotsk opskrift.) 1 kg. søte appelsiner 1/2 ½ kg. bitre appelsiner 2 citroner sitroner 3 kg. sukker 4 l. koldt vand Appelsinerne sukker. Appelsinene og citronerne skrælles sitronene skrelles ganske tyndt, tynt, alt hvitt fjernes, og skallene skjæres i meget tynde tynne strimler. Appelsinerne Appelsinene og citronerne sitronene skjæres tversover tvers over i saa tynde så tynne skiver som mulig, alle kjerner fjernes. Alt haves hes i en krukke, paaheldes påhelles 4 l. koldt vand, staar saaledes vann, står således i 24 timer. Heldes Helles i en emaljert gryte og kokes i 2 timer; nu tilsættes tilsettes sukkeret straks, og kokningen fortsættes, kokingen fortsettes fra det øieblik øieblikk marmeladen koker op igjen, 1/2 time ½ time, eller til den stivner ved avkjøling. Prøv litt paa på en skaal. Passer man, skål. Passes man at gryten staar står i kok hele tiden, vil den angivne tid være tilstrækkelig. tilstrekkelig. Man maa må selvfølgelig røre i gryten fra bunden bunnen av, særlig efterat sukkeret er kommet i. Marmeladen haves paa hes på krukker eller glas glass, og tilbindes, naar tilbindes når den er kold. Ønsker man sitron, tas i sitron til 2½ kg. appelsiner, og denne skjæres og behandles på samme måte.

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Frequently asked questions

Why should the fruit stand 24 hours in water before boiling?
Soaking in 4 liters of cold water softens the thin peel slivers and slices, and draws out pectin and flavor. That is why the total time is nearly 28 hours, while the actual boiling takes only 2.5 hours.
Which fruits are needed?
1 kg sweet oranges, 1/2 kg bitter oranges and 2 lemons, plus 3 kg sugar. The bitter oranges give the marmalade its characteristic Scottish bitterness.
When is the marmalade done?
Boil the fruit 2 hours, then add the sugar and boil on about 1/2 hour from when it returns to a boil – until a small test on a dish sets when cooled. The pot must be kept at a steady boil and stirred.
Why should all the white be removed from the peel?
The white pith gives an unpleasant bitterness. The recipe says the oranges and lemons are peeled quite thinly, and the peel is cut into very thin slivers; all seeds are also removed.

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