Orange Marmalade
From The Federation cook book, 1910
Delicious. Recipe by Mrs. Wesley Miller, Pasadena.
Presented as published in 1910. 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
9772Calories
11 gProtein
2528 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories9772 kcal
Protein11 g
Carbohydrates2528 g
Fiber27 g
Sugars2498 g
Total Fat9.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium113 mg
Potassium1982 mg
Calcium521 mg
Iron3.3 mg
Magnesium142 mg
Phosphorus158 mg
Zinc1 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C585 mg
Vitamin A101 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate292 mcg
Choline86 mg
Caffeine0 mg
Water3796 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 28. The excerpt below is the record exactly as published.
Orange Marmalade 7 cups of water 7 oranges 7 cups of sugar Take 7 nice ripe oranges (not soft) slice them thin and let them stand in water for 48 hours, then add sugar. Boil all together until as thick as you wish in the same water. This marmalade will not be bitter.— MRS. COMMENT PRINCE, 318 Kensington, Pasadena. • Orange Marmalade 5 large oranges sliced thin 3 quarts of water 2 lemons Put all in kettle and boil a half hour. Add 3 quarts of sugar
Cook this with the app: pantry check, scaling, and the assistant.