TODAY’S RECIPE
ORANGE PECTIN Shave off the outside rind of orange skins. Pare the white peel and mince it. Use two quarts of water for every pound of fruit peel. Soak for two hours. Measure the quantity ‘and boil in a shallow pan until reduced to slightly less than half. Strain through four thicknesses of butter muslin. Two more extractions may be made from the same peel, and the result should be about two pints of a slightly syrupy liquid. This can be used to make jelly from fruits lacking in pectin. Use one cup fruit juice to one cup sugar and six tablespoons pectin extract.
SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19390203.2.29
Bibliographic details
Southland Times, Issue 23733, 3 February 1939, Page 5
Word Count
107TODAY’S RECIPE Southland Times, Issue 23733, 3 February 1939, Page 5
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