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Orange-and-Lemon Marmalade
From The home cook book, 1905
Serves 20
For a tangy flavor, use four grapefruits instead of six oranges.
Presented as published in 1905. 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
935Calories
1 gProtein
242 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories935 kcal
Protein1.3 g
Carbohydrates242 g
Fiber3.2 g
Sugars236 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.6 mg
Potassium227 mg
Calcium62 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate40 mcg
Choline11 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.
ORAXGE-AND-LEMON MARMALADE Wash in cold water, scrubbing the skins with a vegetable brush, one dozen sour oranges and six lemons. Dry them and cut off the ends, then slice very thin on a vegetable gutter. Pick the seeds from this pulp and put them to soak in two cups of cold water. Put the pulp in a large preserving kettle, cover with one gallon of cold water and let it stand for thirty- six hours. Then strain the seeds, add the water from them to the shredded fruit and set the kettle to boil slowly for two hours. Add ten pounds of sugar
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