Why should the seeds be placed in water?

The seeds from the oranges are gathered and placed in 1/3 liter of cold water for two days. The water is strained and included in the final boil – it gives the marmalade better setting ability (the seeds are rich in gelling substance/pectin).

Why does the recipe take so long?

The long time (about three days) is because the seeds must steep in cold water for two days before straining, in addition to the cutting up and boiling itself.

How are the oranges cut and boiled?

The recipe refers to the previous recipe: the fruit is cut up and boiled the same way. The only new thing is the seed water that is added in the final boil.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 582. The quantity given corresponds to about 20 servings.

Orange Marmalade III

Name: Orange Marmalade III
Prep time: 1 h 30 min
Cook time: 70 h 30 min
Total time: 72 h
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 1 portion orange marmalade II (fruit, water and sugar as in the previous recipe); orange seeds (all the seeds from the fruit); 3.3 dl water (cold, about 1/3 liter)

A variant of Erken's orange marmalade in which the seeds are soaked two days in cold water and the strained water is added in the final boil for better setting.

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

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About the dish

A short variant recipe that shows how Erken made use of the seeds' natural gelling substance (pectin) to give the marmalade better setting. The recipe builds directly on Orange Marmalade II.

How to make it

1
Cut and boil as before
Cut up and boil the fruit as in the previous recipe (Orange Marmalade II).
2
Draw out the seeds
Gather all the seeds and place them in about 3.3 dl of cold water for two days.
3
Strain and add
Strain the water from the seeds and include it in the final boiling of the marmalade.

Changes from the original

There is no ingredient list in the original beyond the seeds and the water; these are listed in structured form. The quantities for the marmalade itself follow Orange Marmalade II.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 582) → 1949 (korrekturlest, s. 701)~66% av teksten endretfjernetlagt til

7 bitre appelsiner 4 l. vann 2½ kg. crushed 1 sitron. Opskjæres og kokes som ~~foregaaende~~ foregående opskrift. Alle kjerner kan samles, ~~lægges~~ legges i ~~1/3 1.~~ ½ l. koldt ~~vand~~ vann i to døgn. ~~Siles og tages~~ Siles. Vannet tas med i ~~sidste kokning.~~ siste koking.

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Frequently asked questions

Why should the seeds be placed in water?: The seeds from the oranges are gathered and placed in 1/3 liter of cold water for two days. The water is strained and included in the final boil – it gives the marmalade better setting ability (the seeds are rich in gelling substance/pectin).
Why does the recipe take so long?: The long time (about three days) is because the seeds must steep in cold water for two days before straining, in addition to the cutting up and boiling itself.
How are the oranges cut and boiled?: The recipe refers to the previous recipe: the fruit is cut up and boiled the same way. The only new thing is the seed water that is added in the final boil.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 582. The quantity given corresponds to about 20 servings.

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