Madeira Marmalade
From Dainty dinners and dishes for Jewish families, 1907
A few lemons can be sliced with the oranges, if liked.
Presented as published in 1907. 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
2117Calories
39 gProtein
540 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2117 kcal
Protein39 g
Carbohydrates540 g
Fiber95 g
Sugars367 g
Total Fat6.5 g
Saturated Fat0.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium86 mg
Potassium7185 mg
Calcium1900 mg
Iron5.6 mg
Magnesium489 mg
Phosphorus994 mg
Zinc3.5 mg
Copper1.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C2553 mg
Vitamin A518 mcg
Vitamin E6.5 mg
Vitamin K0 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)2.2 mg
Niacin (B3)18 mg
Folate1469 mcg
Choline363 mg
Caffeine0 mg
Water5133 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 93. The excerpt below is the record exactly as published.
MADEIRA MARMALADE. 2 dozen Seville oranges. Loaf sugar. 0 sweet oranges. (Jold water. 1 wineglasoiul whisky. Cut the oranges into quarters, and remove the pips. Slice them very thinly, and add 3 pints of water
Cook this with the app: pantry check, scaling, and the assistant.