vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 8
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
67Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein1.4 g
Carbohydrates17 g
Fiber4.2 g
Sugars11 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.7 mg
Potassium254 mg
Calcium63 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A14 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
Folate39 mcg
Choline11 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 167. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Five oranges, 2 lemons, reserving lemons for second boiling; peel oranges, reserving 1-3 peel
Cook this with the app: pantry check, scaling, and the assistant.