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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 20
This will keep fine for all time to come.
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
747Calories
1 gProtein
193 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories747 kcal
Protein1.1 g
Carbohydrates193 g
Fiber2.5 g
Sugars189 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium184 mg
Calcium51 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline1.5 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 130. The excerpt below is the record exactly as published.
twelve large navel oranges, peel half of them, shave all up thin; six large lemons, peeled and sliced; cover with eight pints of cold water. Let set twenty-four hours. Boil for one hour; throw in half teaspoon soda after cooking thirty minutes, and take off all the yellow foam. Then add eight pounds of granulatea sugar, cooking slowly for two hours. This will keep fine for all time to come. NO. 25. ORANGE MARMALADE
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