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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).

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 581) → Modernised~73% of the text changedremovedadded
1 kg. kg søte appelsiner 1/2 kg. appelsiner. 0,5 kg bitre appelsiner (pomeranser). 2 citroner stk sitroner. 3 kg. sukker kg sukker. 4 l. koldt vand Appelsinerne l kaldt vann. Skrell appelsinene og citronerne skrælles sitronene ganske tyndt, tynt, fjern alt hvitt fjernes, det hvite, og skallene skjæres skjær skallet i meget tynde strimler. Appelsinerne tynne strimler.. Skjær appelsinene og citronerne skjæres tversover sitronene på tvers i saa tynde så tynne skiver som mulig, og fjern alle kjerner fjernes. Alt haves kjerner.. Legg alt i en krukke, paaheldes hell over 4 l. koldt vand, staar saaledes liter kaldt vann og la det stå i 24 timer. Heldes timer.. Hell alt i en emaljert gryte og kokes kok i 2 timer; nu tilsættes timer, til skallet er helt mørt.. Tilsett sukkeret straks, og kokningen fortsættes, kok videre i en halv time fra det øieblik øyeblikk marmeladen koker op igjen, 1/2 time opp igjen — eller til den stivner ved avkjøling. Prøv litt paa på en skaal. Passer man, at gryten staar i kok kald skål. Hold jevn koking hele tiden, vil den angivne tid være tilstrækkelig. Man maa selvfølgelig røre i gryten og rør fra bunden bunnen av, særlig efterat etter at sukkeret er kommet i. Marmeladen haves paa i.. Fyll marmeladen på krukker eller glas glass, og tilbindes, naar bind over når den er kold. helt kald.

Note on Modernised

Ingrediensmengdene er satt opp som strukturert liste med moderne enheter; «citroner» er modernisert til sitroner. Fremgangsmåten er delt i nummererte trinn på moderne norsk. Emaljert gryte er beholdt som anbefaling (alternativt rustfri stålgryte).

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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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