Orange Marmalade
From The Dudley book of cookery and household recipes, 1909
Best made at the end of March or beginning of April.
Presented as published in 1909. 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
1969Calories
4 gProtein
508 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories1969 kcal
Protein4.1 g
Carbohydrates508 g
Fiber10 g
Sugars491 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium762 mg
Calcium200 mg
Iron0.8 mg
Magnesium51 mg
Phosphorus104 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 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
Water390 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 67. The excerpt below is the record exactly as published.
ORANGE MARMALADE SELECT the largest Seville oranges, as they usually contain the greatest quantity of juice, and take those that have clear skins, as the skins form the largest part of marmalade. Weigh the oranges and weigh also an equal quantity of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.