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Orange Marmalade

Name: Orange Marmalade
Yield: 10 servings
Ingredients: Cut twenty-four Seville bitter oranges in two; the same weight of sugar as the oranges; the juice and grate of four lemons

From Banquets of the nations, 1911

Serves 10

Presented as published in 1911. 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

223Calories

4 gProtein

58 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories223 kcal

Protein4.4 g

Carbohydrates58 g

Fiber11 g

Sugars38 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium5.1 mg

Potassium772 mg

Calcium196 mg

Iron0.8 mg

Magnesium51 mg

Phosphorus106 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C277 mg

Vitamin A52 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

Folate151 mcg

Choline38 mg

Caffeine0 mg

Water407 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 122. The excerpt below is the record exactly as published.

Orange Marmalade. Cut twenty-four Seville bitter oranges in two. Squeeze the juice out, and scrape away the pulp, rejecting all pith and pips. Boil the skins in water till quite tender, and cut into very fine chips after having removed all the pith. Take the same weight of sugar as the oranges, and clarify it ; add the chips, pulp, and juice, and boil for ten minutes ; now add the juice and grate of four lemons

Cook this with the app: pantry check, scaling, and the assistant.