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Orange Marmalade
From Buckeye cookery, 1892
Serves 20
To prevent burning, pass the spoon often over the bottom of the kettle.
Presented as published in 1892. 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
1181Calories
2 gProtein
305 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1181 kcal
Protein2.5 g
Carbohydrates305 g
Fiber6 g
Sugars295 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium457 mg
Calcium124 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A33 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate93 mcg
Choline23 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 140. The excerpt below is the record exactly as published.
ORANGE MARMALADE. . Twelve pounds sour oranges, twelve pounds crushed sugar; wash — the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its bulk or more of cold water; keep it covered, and boil until perfectly. tender; if the water boils away, add more; the peel is generally very hard, and requires — several hours boiling; cut the oranges in two crosswise, and squeeze out the juice and the soft pulp, have a pitcher with a strainer in the top, place in a two-quart bowl, squeeze the,thin juice and seeds in the strainer and the rest with the pulp in the bowl, drawing the skin as you squeeze it over the edge of the tin strainer, to scrape off ' the pulp, then pour all the juice and pulp on the sugar; the white skins must be covered with three quarts of cold water
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Cook this with the app: pantry check, scaling, and the assistant.