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Orange Marmalade
From Superior cook book, 1905
Serves 16
Mrs. S. Mitchell.
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
71Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein1.5 g
Carbohydrates18 g
Fiber3.9 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.2 mg
Potassium280 mg
Calcium63 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C85 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
Folate43 mcg
Choline13 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 112. The excerpt below is the record exactly as published.
Orange Marmalade. One doz. oranges, 4 lemons sliced as thin as possible and cut in halves. Weigh, and to every pound of fruit add 3 pints of water
Cook this with the app: pantry check, scaling, and the assistant.