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Apple Orange Marmalade

Name: Apple Orange Marmalade
Yield: 5 servings
Ingredients: 20 large tart apples; one pint of water for every quart; the thin peel of one orange; one pound of sugar for each pint; four large oranges

From The Rural cook book, 1907

Serves 5

The apple pulp may be used in pies.

Presented as published in 1907. 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

500Calories

1 gProtein

130 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories500 kcal

Protein1.4 g

Carbohydrates130 g

Fiber7.3 g

Sugars114 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium5.2 mg

Potassium325 mg

Calcium89 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus39 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A16 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate24 mcg

Choline10 mg

Caffeine0 mg

Water328 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 93. The excerpt below is the record exactly as published.

Apple Orange Marmalade.— Core and slice 20 large tart apples. Allow for every quart one pint of water. Add the thin peel of one orange, cover and boil until tender. Place a sieve over a bowl, pour in the apples and let drain without disturbing. Allovf for each pint one pound of sugar. Peel four large oranges

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