Marmalade
From The St. Mungo cookery book, 1904
O. J. W.
Presented as published in 1904. 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
19148Calories
33 gProtein
4931 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories19148 kcal
Protein33 g
Carbohydrates4931 g
Fiber53 g
Sugars4759 g
Total Fat21 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium298 mg
Potassium7452 mg
Calcium1357 mg
Iron9.1 mg
Magnesium462 mg
Phosphorus793 mg
Zinc5.3 mg
Copper3.1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C1489 mg
Vitamin A261 mcg
Vitamin E3.5 mg
Vitamin K1.4 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate756 mcg
Choline192 mg
Caffeine0 mg
Water8281 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 68. The excerpt below is the record exactly as published.
MARMALADE. 12 Seville oranges. 2 lemons. 4 sweet oranges. 6 quarts cold water. 10 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.