Marmalade
From Cookery for busy lives and small incomes, 1890
Less water can be used if the oranges are small.
Presented as published in 1890. 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
11536Calories
20 gProtein
2981 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories11536 kcal
Protein20 g
Carbohydrates2981 g
Fiber48 g
Sugars2900 g
Total Fat12 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium162 mg
Potassium3640 mg
Calcium1041 mg
Iron4.2 mg
Magnesium274 mg
Phosphorus497 mg
Zinc2.3 mg
Copper1.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1277 mg
Vitamin A259 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.2 mg
Folate734 mcg
Choline181 mg
Caffeine0 mg
Water4694 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 28. The excerpt below is the record exactly as published.
Marmalade For 1 doz. Seville oranges allow 6 lb. of loaf sugar. Slice the oranges very thin and remove the pips. Put the oranges into a pan with 6 pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.