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Orange Jam
From The household cook book, 1902
Serves 3
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
702Calories
2 gProtein
177 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories702 kcal
Protein2.4 g
Carbohydrates177 g
Sugars160 g
Total Fat1.1 g
Sodium1.5 mg
Potassium738 mg
Calcium35 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin C22 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.7 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 373. The excerpt below is the record exactly as published.
ORANGE JAM. — Sweet oranges are best; remove the rind and then the seeds by passing it through a colander or sieve; to 1 lb. pulp and juice allow 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.