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Jellied Orange Marmalade
From Royal Victoria cook book, 1900
Serves 14
Mrs. VANSITTART
Presented as published in 1900. 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
691Calories
1 gProtein
179 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein1.3 g
Carbohydrates179 g
Fiber3.3 g
Sugars173 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.8 mg
Potassium239 mg
Calcium64 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate46 mcg
Choline12 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 61. The excerpt below is the record exactly as published.
JELLIED ORANGE MARMALADE.—Two lemons, 4 pounds bitter oranges, 5 pounds crystallized sugar, water. Wipe the oranges with a hard cloth and pare the yellow part off the rind very thinly and cut it up in the juice of the lemons in extremely slender chips, then put them on in a small saucepan with 2 breakfast-cups water to boil very slowly $ an hour. Remove all the skin from the oranges, break the pulp up a good deal and put it ina jelly pan with 5 breakfast cups water
Cook this with the app: pantry check, scaling, and the assistant.