Honolulu Orange Marmalade
From Machias Cook Book, 1899
Four oranges make six large tumblers of jelly. Recipe attributed to Mrs. S. W. Reed, Oakland, Cal.
Presented as published in 1899. 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
2114Calories
8 gProtein
546 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2114 kcal
Protein7.9 g
Carbohydrates546 g
Fiber20 g
Sugars523 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium44 mg
Potassium1450 mg
Calcium347 mg
Iron1.5 mg
Magnesium91 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C436 mg
Vitamin A80 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate227 mcg
Choline66 mg
Caffeine0 mg
Water1659 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 28. The excerpt below is the record exactly as published.
HONOLULU ORANGE >!ARMALADE. Allow I lemon to 4 oranges, which should be nice, and not toa ripe. (Best made when the fruit first comes in.) Slice very thin- through the entire fruit, and shred into small bits. Put seeds in a cup and cov^r with water. Pour i quart of cold water to c^ery 4 large oranges. Let all soak 48 hours. Then add the water the seeds were soaked in, to the rest. Allow i pound- of sagar to each pint of fruit
Cook this with the app: pantry check, scaling, and the assistant.