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Orange and Rhubarb Marmalade
From The Times cook book, no. 2, 1905
Serves 14
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
605Calories
3 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein2.9 g
Carbohydrates155 g
Fiber6.6 g
Sugars146 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.8 mg
Potassium748 mg
Calcium202 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A25 mcg
Vitamin E0.7 mg
Vitamin K47 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate58 mcg
Choline23 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 137. The excerpt below is the record exactly as published.
RANGE AND RHUBARB MAR- MALADE. Emilia Lundberg, 2400 South Flower street, Los Angeles, Cal.— Take twelve oranges; divide in sections; remove seeds and tough part of skin; put into a preserving ket- tle; add five pounds rhubarb, skinned and cut in half-inch pieces. Heat to boiling point, and boil slowly half hour; then add four pounds sugar
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