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Orange Marmalade

Name: Orange Marmalade
Yield: 3 servings
Ingredients: Allow the juice and grated rind of one lemon to every five oranges.; Allow the juice and grated rind of one lemon to every five oranges.; allow three-fourths pound sugar to one pound fruit.

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 3

Too much rind will render it bitter.

Presented as published in 1914. 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

587Calories

3 gProtein

151 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories587 kcal

Protein3.2 g

Carbohydrates151 g

Fiber8.1 g

Sugars142 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1.8 mg

Potassium591 mg

Calcium130 mg

Iron0.6 mg

Magnesium33 mg

Phosphorus47 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A33 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate94 mcg

Choline27 mg

Caffeine0 mg

Water290 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 11. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Allow the juice and grated rind of one lemon to every five oranges. Weigh the fruit before cutting it, and allow three-fourths pound sugar to one pound fruit.

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