Chip Marmalade
From Chambers's cookery for young housewives, 1894
For a smooth marmalade, boil and pound the skins instead of cutting them into chips.
Presented as published in 1894. 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
1113Calories
7 gProtein
285 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1113 kcal
Protein6.8 g
Carbohydrates285 g
Fiber17 g
Sugars268 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.1 mg
Potassium1310 mg
Calcium297 mg
Iron0.8 mg
Magnesium75 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C383 mg
Vitamin A79 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate216 mcg
Choline60 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 67. The excerpt below is the record exactly as published.
quarter the oranges, scrape out the pulp and juice into a dish, throwing away the white skins, films, and seeds. Put the pulp, juice, and chips into the pan, with the sugar, and stir until boiling. Let boil for half an hour; skim thoroughly, and pour the marmalade into jars. When cold, paper the jars, and set aside for use. The above is called chip marmalade ; when the marmalade is wanted smooth, the skins must be boiled and then pounded, instead of being cut into chips. Some people add the juice and pulp of sweet oranges, to give mildness to the marmalade. APPLE JELLY. 6 pints apple-juice. | 6 lb. lump sugar. 6 lemons. Wash, dry, and slice the apples. Boil them with a little water
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