Orange Jam
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. 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
18565Calories
24 gProtein
4801 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories18565 kcal
Protein24 g
Carbohydrates4801 g
Fiber60 g
Sugars4736 g
Total Fat18 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium179 mg
Potassium4457 mg
Calcium1115 mg
Iron6.2 mg
Magnesium296 mg
Phosphorus350 mg
Zinc2.1 mg
Copper1.8 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1308 mg
Vitamin A241 mcg
Vitamin E4.3 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.4 mg
Folate681 mcg
Choline197 mg
Caffeine0 mg
Water6397 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 68. The excerpt below is the record exactly as published.
Orange Jam.— Now that oranges are getting more plentiful I shall as soon as possible make some orange jam (from Mrs. Burrel’s recipe), for which I shall need 12 oranges, 3 lemons, 9 pints of water, 10 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.