Orange Marmalade

Name: Orange Marmalade
Ingredients: 1 lb. of Seville oranges (after cutting up); 2 lbs. loaf sugar; 1 pint water

From Cookery book and general axioms for plain cookery, 1890

Both orange and lemon marmalade are clearer with the white pith scraped out, but it is not so economical.

Presented as published in 1890. 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

3715Calories

4 gProtein

960 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories3715 kcal

Protein4.1 g

Carbohydrates960 g

Fiber10 g

Sugars944 g

Total Fat3.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium28 mg

Potassium776 mg

Calcium218 mg

Iron1 mg

Magnesium57 mg

Phosphorus104 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C268 mg

Vitamin A54 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate154 mcg

Choline38 mg

Caffeine0 mg

Water863 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 24. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Ingredients : — 1 lb. of Seville oranges (after cutting up). 2 lbs. loaf sugar. 1 pint water

Cook this with the app: pantry check, scaling, and the assistant.