Honey and Orange Marmalade

Grate the yellow rind from two large, fine

From 1911:

While putting up the annual supply of orange marmalade, which every housewife now attends to in her own kitchen, be sure and try a few pots at least of honey and orange marmalade, which is not only delicious to the taste, but most comforting and efficacious in case of colds and hoarseness.

Grate the yellow rind from two large, fine oranges and add to it two pounds strained honey. Remove juice and pulp from a dozen oranges or enough to make at least a quart of pulp, and add to the honey. Turn all into a preserving kettle and cook gently for 30 minutes. Turn into pots and when cold cover with paraffine or oiled paper. Keep in a cool, dry place.