vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade
From Consult me, 1902
Serves 9
Lemon marmalade can be made in the same way.
Presented as published in 1902. 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
754Calories
1 gProtein
165 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories754 kcal
Protein1.2 g
Carbohydrates165 g
Fiber5.6 g
Sugars152 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium230 mg
Calcium90 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline3.7 mg
Caffeine0 mg
Alcohol16 g
Water174 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 307. The excerpt below is the record exactly as published.
3 lbs. of loaf-sugar in a pint of water, skim it, and add a pound of the rind ; boil fast till the syrup is very thick, but stir it carefully ; then put in a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor
Cook this with the app: pantry check, scaling, and the assistant.