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Florida Orange Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Presented as published in 1885. 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
519Calories
4 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein3.7 g
Carbohydrates134 g
Fiber9.5 g
Sugars122 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.1 mg
Potassium671 mg
Calcium146 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C204 mg
Vitamin A36 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate104 mcg
Choline30 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 296. The excerpt below is the record exactly as published.
FLORIDA ORANGE MARMALADE. Grate off the yellow rind of nine large oranges ; add to the grated rind the juice of three large lemons ; remove the thick white rind from the grated oranges, and all the rind from nine more ; weigh the eighteen oranges, and allow an equal weight of white sugar
Cook this with the app: pantry check, scaling, and the assistant.