Marmalade & Victorian Creams

Alice Liddell’s Own Orange Marmalade Recipe

Take 1 dozen Seville oranges, put them into a large pan of water, boil them gently 2 or 3 hours in two waters until quite tender.  Drain them.  Take out the pips only.  Slice the fruit very fine, boil well for half an hour with 2 lbs. of loaf sugar and half a pint of fresh water to every lb. of fruit.
The first boiling may be done the day previously.  If the marmalade is preferred bitter, the water that the oranges were first boiled in can be used instead of fresh water.*  1 dozen oranges will make 8 common 12 oz. jars of marmalade.  *Note: Fresh water was always used for Grandmama’s marmalade, which was what we liked.

Mary Jean St. Clair,

Alice’s granddaughter

Note: Seville oranges are a cross between pomelos and wild mandarin oranges.


Clotted Cream

1 C heavy cream
2 T powdered sugar
1/2 C sour cream, room temp

In a stand mixer, whip cream and sugar to stiff peaks.
Gently fold in sour cream and mix until very thick.
Cover and refrigerate until ready to serve.
Will keep in the refrigerator up to 4 hours.
Serves 4-6.


Devonshire Cream

1 8-oz package cream cheese
1 t vanilla
3 T sugar
1/4 C whipping cream
1/4 C sour cream

In a stand mixer, beat cream cheese until fluffy.
Beat in all remaining ingredients until well blended.
Cover and refrigerate until ready to serve.

Will keep in the refrigerator up to 4 hours.
Serves 4-6.

Taking tea with Alice by Dawn Hilton & Diane Sedo