Marmalade
From Choice cookery, 1888
The juice of 2 lemons to about 12 oranges is an improvement.
Presented as published in 1888. 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
4020Calories
28 gProtein
1029 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories4020 kcal
Protein28 g
Carbohydrates1029 g
Fiber53 g
Sugars889 g
Total Fat7.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium75 mg
Potassium5639 mg
Calcium1110 mg
Iron5.8 mg
Magnesium339 mg
Phosphorus661 mg
Zinc3.1 mg
Copper1.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C1436 mg
Vitamin A261 mcg
Vitamin E3.5 mg
Vitamin K0.7 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate756 mcg
Choline192 mg
Caffeine0 mg
Water3740 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 48. The excerpt below is the record exactly as published.
MARMALADE. Take about 12 Seville and two sweet oranges, divide into quarters, take out the seeds and cover with water, allow them to stand all night ; also cut the pulp into fine strips, put into a deep dish, and add 3 pints of water to each pound of fruit; let it stand 24 hours, then boil till tender (about J of an hour) ; let it stand all night, then weigh, and allow 1£ lbs. of sugar to each pound, add the syrup from pips, and boil all together f of an hour, or until the juice is well set ; put into jars, and cover with parchment. The juice of 2 lemons
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