1930 Scotch Marmalade Seville Orange Marmalade Recipe

1930 Scotch Marmalade Seville Orange Marmalade Recipe Welcome Friends! Welcome back to the kitchen for Sunday morning and the old cook book show. Today's recipe is all about these bitter Seville oranges, I bought them and I was going to make my grandmother's Seville orange marmalade recipe because I really like orange marmalade. But I thought let's check out what marmalade recipes are in some of the old cookbooks? So I went through the old cookbooks and there's so many orange marmalade recipes!

Ingredients:
9 Seville oranges
3 sweet oranges
2 lemons
4 Imperial quarts water
1 Imperial pint water
7 pounds sugar
1 wineglass Scotch

Method:
Thinly slice fruit across the grain, removing and saving the seeds.
Place the fruit in a stainless steel pot with 4 quarts water.
Place the seeds in a small pot with 1 pint of water; bring to a boil and cook 20 minutes.
Strain the seed liquid into the fruit pot, cover and set aside for 36 hours.
Boil the fruit kettle partially uncovered for 2 hours; until peels have softened.
Add the sugar, continue boiling and stirring often for another hour-ish.
Stir and boil until the set-point is reached; 220ºF.
Stir in 1 wineglass of whisky before removing from the heat.
Divide into canning or freezer containers and preserve by freezing or hot water bath.

#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow

[GlenAndFriendsCooking]

Thanks for watching Everyone! The recipe is in the description box. *What are your thoughts on bitter orange marmalade?*

[abadatha]

I think a lot of my generation and younger would benefit from a canning series, because they didn't grow up doing it with their grandparents.

[peteringlis]

A rack stops warm toast from "sweating" and going soggy as it would if placed hot on a plate.

[bokkenka]

"You ever notice he never makes things he doesn't like?" As a husband who does most of the cooking, when my wife says anything similar, I tell her she is welcome to cook anything she wants any time she wants.

[DrSpooglemon]

Toast rack is an obligatory wedding gift in the UK. Every married couple must have at least 5 of them in the back of a cupboard somewhere. No one uses them.

[dinkydotzero]

My mom used to make Lime Marmalade all the time, I wish now that i would have paid attention to all her old recipes when i had a chance

[storytellersharonkirkclift]

I love Seville Orange Marmalade on fried cornmeal mush. Have mercy!

[maniachill]

I'm 56, grew up in Northern Ohio, now over 30 years in Maine. I have fond memories of eating toast with orange marmalade with my mother. Dad never cared for it. BTW- orange marmalade is a wonderful condiment for a fried chicken cutlet sandwich!

[Supermunch]

There's a marmalade that's sold on Islay that's made with Laphroaig, delicious smoky bitterness - YUM!

[maryobrien]

I love bitter orange marmalade. As for the toast racks I have seen them used in bed and breakfasts in Ireland, Scotland and England. We used them at home here in Canada as my parents emigrated from Ireland. It kept the toast crispy as it would get a bit soggy ( for lack of a better word) if it was piled up. They seem silly but I liked them.

[christopherwhitehead]

You asked for comments from English people about toast and Marmalade. Well, I’m half English (Lancashire) and half German ( Bavaria). I just discovered your channel and love it, and two things I absolutely love are toast and marmalade.
I make my own bread, buy good bread, tea cakes, crumpets, hot-cross buns, anything you can toast. I like toast hot, cold, thin, thick, brown bread toasted, white bread toasted, sourdough bread, both white and rye varieties, you name it, I’ll toast it, put butter on it and sometimes marmalade.
Marmalade is definitely the superior jam or jelly as it’s called in America. Jelly in the UK is what’s called Jello in America I think.
Anyway, you asked about toast racks. .... yes we do use them, because it stops the toast from going soft and soggy while it’s cooling, or while you’re eating the first slice, the second and subsequent slices stay dry and crisp.
ALWAYS KEEP YOUR TOAST VERTICAL AFTER YOU TAKE IT OUT OF THE TOASTER !

PS My German Family don’t eat toast even though their sourdough breads such as Bauernbrot is absolutely brilliant toasted. Toasted rye sourdough with Brie cheese on it is perfect for lunch. They just ask “ what is that crunchy bread you’re eating, Chris?

Ha ha.

[kathemayer]

My mother and I would make marmalade frequently. Again we would have a canner full of jars and they would last us for the year. But the first batch was always put on homemade English muffins. That’s the way her mother had done it and so I guess that’s just one of our family traditions. I will have to try this recipe!

[sethzard]

I'm English, I've very rarely seen toast racks being used. When they are, they're mostly used to hold it before you add toast onto your plate where you add butter and jam/marmalade etc.

[lowwhistler_]

Yes, I do "rack" my toast when I'm having toast with marmalade, but not when it's just buttered toast. With the latter I like the butter to melt into the warm toast, but with marmalade I like the toast to cool a little, so the butter mingles with the marmalade. And yes, I'm British...

[xerneasrising]

Hello from Palm Desert CA - we have amazing fruit trees here and have taught myself how to make mango chutney… so good with Indian curries and the like. We also have oranges, lemons, and limes. So this is perfect! Onto marmalade making - yaaas!

[disturbownzall]

Love that your open and honest about mistakes/mishaps like things you think might go wrong in the recipe but you do it anyways because accidents are okay. Same with the jar that broke, so many people including me are always so worried about making any mistake in the kitchen.

[rorrt]

Well, my time has come **cracks knuckles**
Speaking as a bonefide British chap. I use toast racks if I'm making breakfast for more than myself and one other person. That said, I'm not sure a toast rack has been manufacured since around 1967. So I have no idea where they're all coming from.


Otherwise, i've always thought their primary purpose is to allow toast to cool a little before serving, so you don't get that wet patch of condensation under your toast. So, me personally. I just make a house of toast so I avoid the toast sweat.

[mattbesco]

I used to get Wilkins and son's orange marmalade with malt whisky year's ago. Great stuff!

[mcspin]

Scotch in marmalade...the original recipe creator just might have had a drinking problem. ;-)
I was born in Canada, came to the US to go to college, ended up marrying a naturalized American (also born in Canada). Whenever my relatives would come to visit, I always asked for a jar of three fruit or seville marmalade as what was available down here was gelatinized orange juice with a few orange rinds floating around in it. My in-laws moved to Sacramento, California, the state capital. There are Seville orange trees planted on the capital grounds. Why Seville? So people wouldn't go on the grounds and harvest all the oranges. My mother-in-law used to pick a few and make three fruit marmalade.
I just recently found your channel and am enjoying watching your videos.

[Kinkajou]

Julie could counteract the bitterness with a sweet fruit. Like get some toast, spread a thin layer of the marmalade, then banana slices, strawberry slices, honeycrisp apple slices... Take your pick of whatever fruit you like that is sweet. Just a thought, if the bitterness is the only issue she has with it.

Also if she wants something Glen's not going to be fond of she needs to make a video :p it's been a long time since she's hosted a video on the channel and I'd love if she did one on occasion and have Glen come in at the end.