A Very Good Recipe for Orange Marmalade
From A second Dudley book of cookery and other recipes, 1914
Store in glass jars with oiled paper over the top.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
19493Calories
40 gProtein
5030 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories19493 kcal
Protein40 g
Carbohydrates5030 g
Fiber81 g
Sugars4834 g
Total Fat22 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium85 mg
Potassium8118 mg
Calcium1616 mg
Iron11 mg
Magnesium482 mg
Phosphorus961 mg
Zinc4.8 mg
Copper2.6 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C2156 mg
Vitamin A385 mcg
Vitamin E5.4 mg
Vitamin K0.9 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)16 mg
Folate1124 mcg
Choline287 mg
Caffeine0 mg
Water3448 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 115. The excerpt below is the record exactly as published.
A VERY GOOD RECIPE FOR ORANGE MARMALADE OEVEN pounds of marmalade oranges, one ^ pound of sweet oranges, four lemons, and ten pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.