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Orange Jam
From The Times cook book, no. 2, 1905
Serves 6
Use rejected small oranges known as 'culls'.
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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.3 g
Carbohydrates3.5 g
Fiber0.7 g
Sugars2.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium54 mg
Calcium12 mg
Iron0 mg
Magnesium3 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9 mcg
Choline2.5 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 136. The excerpt below is the record exactly as published.
ORANGE JAM. Mrs. A. P. H. . Pomona, Cal. — Take any quantity of or- anges, (those that are rejected at the pack- ing-houses as being too small, and known a& "culls," are as good as any.) Fare and cut, put in granite kettle and thoroughly heat through. Then put through colander, reject- ing the white parts. Measure and return to kettle, adding just as much sugar as you have pulp
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