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Marmalade (Orange)
From Recipes for the million, 1891
Serves 18
Presented as published in 1891. 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
736Calories
3 gProtein
185 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories736 kcal
Protein3.2 g
Carbohydrates185 g
Fiber3.4 g
Sugars157 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium360 mg
Potassium171 mg
Calcium135 mg
Iron11 mg
Magnesium18 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A9.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate68 mcg
Choline10 mg
Water193 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 138. The excerpt below is the record exactly as published.
MARMALADE (ORANGE). — Take three pounds of Seville oranges, peel off the rind and cut it into very thin chips about half an inch long, and divide the pulp into small pieces. Put the chips and pulp into an earthen vessel, and pour over them three quarts of boiling water. Let them remain for twelve or fifteen hours, then turn the whole into a pre- serving-pan and boil until the chips are tender ; add by degrees six pounds of sugar
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