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Mock Orange Marmalade
From Mary Jane's cook book, 1916
Serves 9
Mrs. C. E. E., Portland, Me.
Presented as published in 1916. 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
812Calories
1 gProtein
212 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein1.1 g
Carbohydrates212 g
Fiber2.9 g
Sugars204 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium183 mg
Calcium36 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline8.2 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 86. The excerpt below is the record exactly as published.
MOCK ORANGE MARMALADE. Pickle limes, 12. Large green tomatoes, 8. Sugar, 4 pounds
Cook this with the app: pantry check, scaling, and the assistant.