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Marmalade Water
From Soyer's standard cookery, 1912
Serves 2
No sugar should be added; lemon juice enhances flavor.
Presented as published in 1912. 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
413Calories
8 gProtein
92 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein7.8 g
Carbohydrates92 g
Fiber6.1 g
Sugars11 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1081 mg
Potassium178 mg
Calcium313 mg
Iron32 mg
Magnesium31 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate133 mcg
Choline16 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 269. The excerpt below is the record exactly as published.
Marmalade Water. Take two tablespoonfuls of orange marmalade, place in a jug and pour on half a pint of boiling water. Stir well to- gether. Now add a further one and a half pints of boiling water, stir and allow to cool. When cold, strain through mus- lin and serve. A most refreshing drink on a hot summer's day. Individual taste must decide as to whether more or less marmalade should be mixed with the given quantity of water. No sugar should be added, but the juice of half a lemon
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