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California Orange Marmalade
From Around-the-world cook book, 1913
Serves 10
Put into jelly glasses, or pint jars. This receipt makes 2 dozen glasses.
Presented as published in 1913. 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
116Calories
3 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein2.6 g
Carbohydrates30 g
Fiber6.6 g
Sugars21 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium460 mg
Calcium122 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C141 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate70 mcg
Choline21 mg
Caffeine0 mg
Water988 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 67. The excerpt below is the record exactly as published.
CALIFORNIA ORANGE MARMALADE Oranges, 12, Lemons, 5, Sugar. Slice the oranges and lemons very thin, and cover with 8 quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.