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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 24
Use light-colored, firm oranges.
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
52Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein1.1 g
Carbohydrates13 g
Fiber2.9 g
Sugars9.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium199 mg
Calcium47 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline8.8 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 137. The excerpt below is the record exactly as published.
ORANGE MARMALADE. (Light colored, firm, with little sugar.) Miss Frances B. Welsh, San Diego, Cal.— Take one dozen fine oranges, not too ripe, half dozen well cured lemons; wash well; slice. Do not use thick ends. Soak in one gallon water twenty-four hours. Boil one hour. Dip off one pint of liquid. Next day measure and add half meas- ure suga
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