Orange Marmalade and Candied Peels

From Good Housekeeping, 1888
"Orange marmalade is the pet preserve of the Scotch housekeeper, and is a standard dainty upon the tables of all well-to-do Scotch people. Sweet, crumply biscuits or "short-bread," a cup of tea, and a tiny china saucer of orange marmalade, is a refreshment that may be offered you, and acceptably so, at any hour of the day. And Dundee marmalade, in its sturdy, white, black-lettered pots, has traveled on its merits and found a ready market for itself in every corner of the civilized world. The " Seville," or " bitter " orange is the one almost exclusively used in Scotland for making marmalade, as the pure, delicate, bitterness that distinguishes that variety prevents the confection cloying upon the palate. But the Seville orange does not seem to be generally imported for the benefit of Scottish-American lovers of the amber-colored preserve. An acceptable substitute is often found, however, in choice Jamaica or Florida fruit..."

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