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Clear Orange Marmalade
From Mrs. Roundell's Practical cookery book, 1898
Serves 5
Four oranges make a pound pot of marmalade.
Presented as published in 1898. 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
465Calories
4 gProtein
119 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein4.1 g
Carbohydrates119 g
Fiber10 g
Sugars108 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium784 mg
Calcium176 mg
Iron0.5 mg
Magnesium44 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C230 mg
Vitamin A48 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate130 mcg
Choline36 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 349. The excerpt below is the record exactly as published.
Clear Orange Marmalade. — {Family Recipe.) — In this Marmalade there are no shreds of peel. Cnt the oranges in half, and boil them for three-quarters of an hour, allowing a pint of water to twelve oranges. Strain off the juice, and boil it up sharp for ten minutes. Allow three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.