From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.
Marmalade is a half-liquid preserve, made by boiling the pulp of thickly-rinded fruits--oranges, pineapples, quinces, etc., with portions of the rind. (See Classified Index for various kinds of marmalade described in this work.)