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Orange Marmalade
From The Landmarks club cook book, 1903
Serves 16
Presented as published in 1903. 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
74Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein1.7 g
Carbohydrates19 g
Fiber4.3 g
Sugars14 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7 mg
Potassium298 mg
Calcium70 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate45 mcg
Choline13 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 115. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Four pounds oranges, five quarts water, five lemons. Slice the oranges very thin. Peel and slice lemons. Cover with the five quarts of water, and set away for twenty-four hours. Boil until orange peel is tender, and set away for another twenty-four hours. For final boiling, take equal quantity of sugar and boil until it jells. Mrs. Harben, Los Angeles. ORANGE MARMALADE. One dozen oranges (medium size) and half dozen lemons, sliced into small pieces and mixed. To this add fourteen glasses of water
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